Tuesday, February 12, 2013

Tomato Capsicum Gojju

Tomato Capsicum Gojju is a gravy and its takes very little time to prepare. You can have this curry with Chapatis, Rice, Dosa or idli and even with toasted bread.
This Tomato capsicum gojju can be prepared within 15 minutes.
I have used tomatoes, capsicum and green chilly for spicy taste and it has turned as one of the yummy curry.
Let us see the recipe Now :
Things Needed :
To Cook :
Capsicum : 2 ( Medium sized).
Potatoes : 2.
Tomatoes : 2 to 3
To Add :
Green chilly : 2
Salt : To taste.
Coriander leaves : 2 Tablespoons
Rasam Powder: 2 Tea spoons.
Turmeric powder.( haldi) . a pinch.
To Seasoning :
Oil : 2 Teaspoons.
Jeera : 1/2 Tea spoon.
Mustard seeds : 1/2 Tea spoon.
Methi seeds: 1/4 tea spoon.
Curry leaves : 5 to 6 .


Method :
1.Wash and cut capsicum and tomatoes in to small pieces. Remove the outer layer of potato and cut into small pieces. Cook them with little water till it turns soft.
2. Wash and cut coriander leaves, curry leaves  and green chilly.
3. Keep  a pan on the fire and put oil and heat.  Put mustard seeds let the spurt,
4. Add cumin seeds/jeera and methi seeds. Add curry leaves and green chillies .
5.Add cut capsicum and turmeric powder and fry it nicely on low flame.
6. Add cut tomatoes and fry nicely. Add required water and mix it well. Add rasam powder/M
TR masala powder. Add cooked potatoes. Add required salt.
7. Mix all the ingredients nicely and stir slowly. Let it cook and once it is done add coriander leaves.
8. Mix it nicely and let it boil for 3 to 4 minutes. Shift the curry to a serving bowl.

9. Serve hot Tomato - Capsicum Gojju with the main dish you have prepared.



Note:
Do not add any water while cooking. You can add boiled potatoes and  boiled carrots to this gojju . Adding potatoes will help the curry to be thick and increases the quantity. You can also add little jaggery while the gojju is cooking. Adding any other masala like garam masala or pav baaji masala is optional. ( The taste differ).
Time : 10 Minutes.
Serves : 2 to 3.

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