Quick Capsicum Tomato Curry
Prep Time
10 mins
Cook Time
15 mins
Total Time
25 mins
Capsicum Tomato Curry is the ultimate comfort meal that transforms humble pantry staples into a vibrant, tangy, and aromatic masterpiece.
Course:
Main Course, Side Dish
Cuisine:
Andhra, South Indian
Diet:
Vegan, Vegetarian
Servings: 4
Calories: 118 kcal
Ingredients
- 250 g Green Capsicum 2 medium bell peppers, diced into 1-inch squares
- 3 medium Ripe Tomatoes approx. 200 g, finely chopped
- 1 medium Red Onion approx. 100 g, finely sliced
- 2 tbsp Cooking Oil
- 1 tsp Mustard Seeds
- 1 tsp Cumin Seeds
- 1 tsp Chana Dal split Bengal gram
- 1 tsp Moong Dal split yellow gram
- 8 –10 Fresh Curry Leaves
- 1 tbsp Ginger-Garlic Paste
- 1 tsp Red Chilli Powder
- ½ tsp Turmeric Powder
- 1 tbsp Coriander Powder
- 1 tsp Salt adjust to taste
- 60 ml ¼ cup Water
- 2 tbsp Fresh Coriander Leaves chopped
Instructions
-
Heat 2 tablespoons of oil in a pan over medium heat. Add mustard seeds, cumin seeds, chana dal, and moong dal. Sauté until the seeds crackle and the lentils turn golden brown.
-
Add sliced onions and curry leaves. Sauté for 2–3 minutes until translucent.
-
Add ginger-garlic paste and sauté for 1 minute until fragrant.
-
Add finely chopped tomatoes and 1 teaspoon of salt. Cover with a lid and cook on low-medium heat for 4–5 minutes until soft, pulpy, and oil starts separating from the sides.
-
Add the diced capsicum cubes, turmeric powder, red chilli powder, coriander powder, and 60 ml of water. Mix thoroughly.
-
Cover with the lid and cook on low heat for 3–4 minutes until the capsicum is tender-crisp.
-
Turn off the heat, garnish with fresh coriander leaves, and serve warm with rotis or steamed rice.