We get the more bigger capsicum in a market near by to my house, so I prepare this sabzi once in a week. I add pav bhaji masala which gives a different taste. The procedure is same as I use for preparing mix veg sabzi. We will see below the steps of preparing this dish.
Procedure:
3. Add the ginger garlic paste, chopped onion, salt, turmeric powder and fry until onions become translucent.
4. Add chopped tomato, jiggery/sugar and fry for 2-3 minutess until tomato gets dissolved. And jaggery gets mixed with tomato.
5. Add chopped capsicum, pav bhaji masala, red chilly powder. Mix well and fry 5-6 mins.
6. Add roasted groundnut powder and mix well. Add half a glass of water and cover the lid and keep for 6-8 minutes.
7. Garnish this with coriander leaves.
Notes:
Ingredients:
Capsicum | 2 |
Tomato | 1 |
Onion | 1 |
Coriander | Handful of |
Ginger | ½ inch piece |
Garlic | 5-6 flakes |
Jaggery/sugar | 2 tea spoon |
Salt | To taste |
Roasted groundnut powder | 1 table spoon |
Red chilly powder | 1 tea spoon |
Pav bhaji masala | 1 tea spoon |
Turmeric powder | ½ tea spoon |
Water | ½ glass |
To temper:
Oil | 1 table spoon |
Mustard seeds | ½ tea spoon |
Cumin seeds | ½ tea spoon |
Curry leaves | 5-6 |
Procedure:
1. Wash all the vegetables capsicum, tomato, onion, coriander and chop them finely.
2. Heat oil in a pan over a medium flame, when the oil is heated add the items to temper, sauté for 4-5 seconds.
4. Add chopped tomato, jiggery/sugar and fry for 2-3 minutess until tomato gets dissolved. And jaggery gets mixed with tomato.
Notes:
- I also sometimes add a teas spoon of tamarind juice for the sour taste.
- Adding pav bhaji masala is optinal, you can add red chilli powder instead.