Red Capsicum Curry (Red Bell Pepper Curry)

Red Capsicum Curry

My first new recipe since I’ve become a mom! Red bell pepper curry! For a while I thought I might never blog again, but I think I will, just maybe not as often. I also have a bunch of older recipes still to post that I need to get around too. Suddenly even just posting a recipe is time I might not have! 🙂

This red bell pepper curry came about because I accidentally bought more bell peppers when my husband had already bought a big bag of these yummy mini red and orange bell peppers. I had to use them up fast and found this recipe for Capsicum Gojju on Simple Indian Recipes. We were out of curry leaves and tamarind paste, so I just skipped the curry leaves and used kokum instead. Kokum in another souring agent.

I really liked the sweetness of this dish and the use of fenugreek which is slightly bitter to balance out the sweetness!

1 tablespoon olive oil
1/2 teaspoon mustard seeds
1/2 teaspoon cumin seeds
1/4 teaspoon fenugreek seeds
Pinch asafoetida (hing)
1 onion chopped
2 green chilis chopped
2 garlic cloves chopped
1 piece ginger minced
1 tomato chopped
1/2 teaspoon turmeric
1 teaspoon chili powder
2 teaspoons coriander
1 teaspoon sambar powder
2 red bell peppers chopped (I only had mini red bell peppers but they taste similar)
1 cup water
A few pieces kokum
1 tablespoon jaggery

  1. Heat oil in a saute pan and add the mustard seeds and cumin seeds. Once the mustard seeds start to pop add the fenugreek and hing.
  2. Add the onions and saute for a few minutes, than add the green chilis, garlic and ginger and cook for another few minutes. Then add the tomatoes, turmeric, chili powder, coriander powder, and sambar powder and cook for a few more minutes.
  3. Soak the kokum in a little water (I put kokum and water in the microwave for a minute), then pour the water into the dish.
  4. Add the bell pepper, water, jaggery and salt and cook until the bell pepper is tender, covering for a few minutes at first.

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