Capsicum Tomato Saute

8 Feb

Most Indian curries involve a little extra cooking of the vegetables – we like to keep the crunch for salads; curries are soft to the bite. With capsicum tomato sauté I make a departure from that general rule – here the tomato slices retain their shape, the capsicum remains a bright green (or yellow/red, depending on your choice of pepper).

This is a frequent weekday dinner dish for me, and not just for its ease of chopping and cooking – nothing perks one up at the end of a stress-filled workday as a vibrantly colored curry. :-)

Capsicum tomato sauté pairs well with flatbread spiced Indian style, both  visually as well as gustatorily [ha, I have been looking for a chance to use this word :-)]. That you also get the dish to the dining table in a really short time is an added bonus.

You Need:

  • Capsicum (bell peppers) – 2 (use a mix of red, green or yellow. I’ve used green)
  • Tomatoes – 2 (pick firm ones)
  • Onions – 2
  • Ginger – 1/2 inch stick
  • Garlic – 2 cloves
  • Green chili – 1
  • Salt – to taste
  • Coriander powder – 1 teaspoon
  • Turmeric powder – a pinch
  • Nigella seeds – 1/2 teaspoon
  • Olive oil – 2 teaspoons
  • Coriander leaves – for garnishing

How To:

Peel onions, ginger and garlic and grind along with green chili into paste.

Core, top and slice capsicum into strips of about 3/4cm. Slice tomatoes into similar-sized pieces.

Heat olive oil in a non-stick pan. When hot, add nigella seeds and let them sizzle. After 20 seconds, add onion-ginger-garlic-chili paste. Cook on medium heat for 5 minutes, move the paste around whenever it begins to stick to the pan.

At this stage the onion-ginger-garlic-chili paste would have turned light golden. Add turmeric powder, coriander powder, salt and mix well. Allow to cook another 2 minutes, stirring regularly. Sprinkle a few drops of water if it begins to turn too dry.

Toss in capsicum and tomato slices into the pan. Sauté on high flame, stirring continuously, for 4-5 minutes or till done as you like it.

Garnish with freshly chopped coriander leaves. Serve hot with parathas.

capsicum-tomato-saute

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