This is a famous side dish of biryani in Bangalore weddings. Biryani is incomplete without this side dish. Let’s take a quick glance at this amazing yet easy recipe.
INGREDIENTS:
*Fresh Capsicum- 250 gms (cleaned and cut into pieces)
*Tomatoes- 5 (medium sized, pureed)
For the paste:
*Onion- 2
*Cumin seeds- 1.5 tsp
*Garlic pods- 7 to 8 (All of these made into a smooth paste)
*Red chilli powder- 1 tsp
*Coriander powder- ½ tsp
*Turmeric powder- ¼ tsp
*Tamarind paste- 2 tbsp
*Mustard seeds- ¼ tsp
*Onion- 1 (small and finely chopped)
*Curry leaves- 7 to 8
*Whole black pepper- ¼ tsp
*Oil- 1.5 tbsp
PROCEDURE:
*Heat a pressure cooker and add oil.
*Add black pepper and mustard seeds, allow it to splutter.
*Now add onion slices and curry leaves, saute for 30 secs.
*Now add the slit capsicum, salt and saute till oil seperates.
*Now add the masala paste and fry for 1 min.
*Add red chilli powder and mix well.
*Add tomato puree, coriander powder and turmeric powder. Mix well.
*Now add tamarind paste and stir well.
*If the curry is too thick add ½ cup of water.
*Pressure cook for 1 whistle and let the pressure release on it's own.
*Check if the capsicum is soft, it should be soft but not mushy.
*If the curry has excess liquid, evaporate it to gets a thick consistency.
*Serve warm with piping hot biryani.
