Capsicum Peas Curry/ Bell Pepper Peas Curry

The most common variety we see in Andhra region is green bell pepper. They have refreshing juicy flesh and crisp texture. Unlike mature bell peppers yellow and red, they do not have a sweet flesh, they have a very slight bitter taste and turns out delicious when cooked with tomato. You know the slight bitterness from capsicum and the sweet sour tomato complements each other as a new bride and groom:).

This following, traditional recipe from Andhra Pradesh, India suits green bell peppers, it is quite easy to prepare and of course tastes very good. My kids  love  simple cooking. All of the parents complain about their kids not eating vegetables..Touch wood!!!! For now my kids love vegetable curries, I hope I will maintain their delicate palates with my simple cooking.

Coming to the Recipe….

• 3 Capsicums diced to cubes
• 2 tomatoes diced to cubes
• 1 medium onion
• Handful of frozen peas
• 1tsp each of mustard seeds, cumin, urad dal.
• Pinch of turmeric
• 1 Tbsp Ginger-garlic paste
• 1 Tbsp Gram Flour/ Besan Flour
• 1tsp Garam masala powder
• 1tsp each of mustard seeds and cumin/jeera
• 3-4 Tbsp oil

Directions

1. Wash and dice all the vegetables.
2. In Pressure cooker heat oil and add mustard seeds, let them splutter. Add cumin/jeera, turmeric and add curry leaves.
3. Add onions mix it and add little salt just to let the onions cook fast. Let the onions turn translucent.
4. Add ginger-garlic paste and let it sauté till it leaves the raw smell.
5. Add tomatoes, mix well and let them cook till they are soft and mushy.
6. Add capsicum/bell pepper and peas, add salt and chili powder to taste mix well and let them cook for 3 min.
7. Put the lid on the pressure cooker and let it whistle for 2 times (more than 2 whistles it gets mushy)
8. Let all the pressure release and open the lid. If you see lot of water…turn the flame on high and let some water evaporate.
9. In the mean time…mix 1Tbsp of besan flour in water and mix it without any lumps.
10. Check the taste and when you have some water in the dish add this besan water and stir it.
11. In a min gravy gets thick..add garam masala cook for a min and turn the flame off.
12. Sprinkle some fresh cilantro/ coriander leaves and goes well with rice, chapatti or pulka.

Note- When cooking in a pan with out pressure cooker, cook on medium low flame. Layer vegetables one after other, so that the whole curry cooks in it’s own juice. You can add little water if needed but i would recommend to keep water very minimal as it fades out the vegetable flavour.