Capsicum Methi Curry - Capsicum with Fenugreek Leaves Curry

(Online Conversion utility to convert Gms to Cups & Temperatures etc)

Preparations:

Wash and deseed the capsicums. Cut the capsicum into medium sized pieces. Take the capsicum pieces into a microwave safe bowl and add 10ml water. Place this bowl in a microwave oven and cover it partially. Cook the capsicum pieces on high power for 1 minute. Allow 30seconds standing time before removing the bowl from the oven. You will observe that the capsicum pieces are 80% cooked. The pieces will be cooked yet they will be firm and crunchy.

Wash and peel the potatoes. Cut the potatoes into medium sized pieces. Take these potato pieces into a microwave safe bowl and add 20ml water. Place this bowl in a microwave oven and cover it partially. Cook the potato pieces on high power for 3minutes. Allow one minute standing time before removing the bowl from the oven. You will observe that the potato pieces are three-fourths cooked. The potato pieces should be cooked but they should retain their shape and should not be mushy.

While selecting fenugreek leaves always opt for small bunch. For every stalk there should not be more than 4 to 5 leaves. Such tender fenugreek leaves are less bitter compared to the matured ones. Cut the roots of the fenugreek stalks and wash them thoroughly. Then take 50gms of such washed tender fenugreek leaves and chop them finely. Take the chopped fenugreek leaves into a microwave safe bowl and add 15ml water. Place this bowl in a microwave oven and cover it partially. Cook the fenugreek leaves on high power for 1 ½ minutes. Allow one minute standing time before removing the bowl from the oven.

Wash and chop tomatoes into small pieces. Take the tomato pieces into a microwave safe bowl. Place this bowl in a microwave oven and cover it partially. Cook the tomato pieces on high power for 3 minutes. Allow one minute standing time before removing the bowl from the oven.

Peel the onion and cut it into medium sized pieces.

Method:

Heat a pan and add oil to it. When the oil is hot add the onion pieces and fry stirring well. When the onions are transparent add the cooked capsicum and potato pieces. Add salt and mix well. Now add the turmeric powder and mix well. Cook the vegetables covered on medium heat. After 3 minutes of cooking, remove the lid and mix. Add the cooked fenugreek leaves and mix well. Fry the vegetables till dry. Now add the cooked tomato pieces and mix well. After adding tomatoes the curry appears gravy. Fry the curry till all the moisture is absorbed. Then add the red chili powder and fry for a minute. Now the curry is ready to serve. Transfer the curry into a serving bowl. Serve the curry hot with Roti, Paratha or even Rice.

Points to Notice:

If one doesn’t get tender fenugreek leaves use the matured ones. Pluck the leaves from the stalks and use them for this dish.

Those who wish to remove the bitterness from fenugreek leaves do as follows:

Pluck the leaves from the stalks and add liberal quantity of salt. Mix well and keep aside for 30 minutes. Water oozes from the leaves due to salt. Press between your palms and remove all the water from the leaves.

Silpa said...

Hi Gayatri garu mee vantalu naaku chala nachaiee, it reminds me of my mom too. I'm glad to find ur site.

Could u post on any capsicum masala recipe too?.

March 4, 2009 4:10 AM

Gayatri Vantillu said...

Shipa garu,

I always use capsicum as one of the components in recipes. I am afraid, I have never tried exclusive capsicum recipe

March 4, 2009 5:36 AM

sahiti said...

Capsicum ni gutti vankaya laagaa chesthey chaalaa baguntundi.

March 4, 2009 5:05 PM