This tomato and capsicum curry is deliciously spicy and tangy, and it also comes together very quickly. Since I almost always have tomato and capsicum in my kitchen, this is one of those dishes that’s easy to make.

Serves four people

Ingredients

• 1 1/2 cup tomatoes, finely chopped
• 1/4 cup onion, finely chopped
• 1/2 cup capsicum, finely chopped
• 1/6 teaspoon red chili powder
• 1/2 teaspoon rasam powder (see recipe below), or coriander-cumin powder
• 1 tablespoon or more oil
• 1/2 teaspoon salt, as per taste
• 1 teaspoon sugar
• 1/2 teaspoon mustard seeds, for tempering
• 8 curry leaves, for tempering

Instructions

1. Heat oil in a pan. Throw in mustard seeds. Let them crackle. Add curry leaves. Saute for 30 seconds. This is the tempering.
2. Add chopped onion. Saute for a few minutes or until it becomes transparent.
3. Throw in chopped capsicum. Continue sauteing for 3 more minutes. Add chopped tomato. Increase the fire. Mix well.
4. Once the tomato becomes tender and mushy, add rasam powder, red chili powder, sugar, and salt. Mix well, reduce the fire, and cook until most of the water evaporates from it.
5. The tomato and capsicum curry is ready to serve. Serve it hot or cold with flatbread or roti. Enjoy the tangy taste. our facebook page visit Related post