Capsicum stew - Capsicum korma - Bell pepper stew - Capsicum kurma - Simple side dish recipe - Simple curry recipe - Simple gravy recipe

My kids love Capsicum. When I was young my mum didn't use that much capsicum in her cooking. I really love the flavour of capsicum. We get tri-color capsicum in Singapore almost every day. This is one vegetable you can literally make pretty much any dish.  This korma / stew is really goes well with rice, roti, Naan or paratha.. It goes well with even bread. Now over to the recipe

Capsicum - 2.5 cups ( I have used tri color capsicum. De seeded and cubed)
Coconut milk - 3/4 cup
Tamarind paste - 2 teaspoon (thick paste)
Oil - 4 teaspoon
Mustard seeds - 1/4 teaspoon
Asafoetida - A pinch
Jaggery - per taste
Salt to taste
Turmeric powder - 1/4 teaspoon
Coriander leaves - 1 tablespoon (chopped finely)
Cinnamon - 1 inch
Cloves - 2-4 pieces

Roast in 2 teaspoon of oil and grind to paste
Toor Dhal / Thuvar Dal - 1 teaspoon
Urad dhal - 1 teaspoon
Chana dhal - 1 teaspoon
Coriander seeds - 1/2 teaspoon
Fenugreek seeds - a pinch
Dry Chillies - 6 to 7 (adjust to your spice level)
Poppy Seeds - 1 teaspoon


Heat the pan. Add 2 teaspoon of oil and roast all the ingredients under Roast and grind section. 

Let it cool down and grind to smooth paste with required water.

Heat the pan and add rest of the oil. Add cinnamon, Cloves. Fry for a min. Add capsicum, turmeric powder, salt and fry for 3 mins in medium flame. 

Add grinded paste mix well. Add 2 cups water and tamarind paste. Mix well. Let it boil. Add more water if required (depending on desired consistency). Add coconut milk and mix well. Let it boil again. Switch it off. Add coriander leaves mix well

Serve hot