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.

Dil (Sabbassige) leaves Idlies....

Dil leaves Idlies are prepared with using pulses,  like Channa daal and Toor daal and  you can have them for break-fast or for evening tea or for dinner too..

It is very healthy since it contains  Dil Leaves, pulses , coconut and coriander leaves.

Ingredients :

Toor Daal : 1 cup.
Channa Daal : 1 cup.
Dil leaves : 2 to 3 bundles.
Coconut : 1 cup.( fresh and grated).
Green chillies : 2 to 3.
Ingh : a pinch.
Curry leaves : 10 to 15 leaves .( can use more ).
Coriander leaves: 3 Table spoons.
Salt : to taste.

Method :

Wash and soak pulses for 2 to 3 hours. Cut green chillies , ginger,  coriander leaves , Dil Leaves (wash it before cutting ) and ginger. Grate coconut and keep it aside.
Now grind pulses together using little water. Consistency should be like Rava. ( Samolina). Now remove the ground mixture and put it in a big bowl.  Add dil leaves, curry leaves, coriander leaves, green chillies, grated coconut and grated ginger. Add required salt and ingh . Mix thoroughly and keep it aside. Now apply oil to idlli plates and pour a spoonful of dough to each plate. Arrange them in a pressure cooker or idli cooker  and steam it for 20 to 30 minutes,  Hot Dill idlies are ready to serve. Serve them with a spoonful of ghee and any kind of chutney, chutney powder or pickle.  Hot idlies are the best to enjoy.

Note: Do not grind the pulses nicely. Do not add more water while grinding. The dough should be thick.( like vada dough).  Can add grated carrots to it. But the taste differ. You can also grind coriander leaves , curry leaves, green chillies and ginger, ( Add at the end while grinding the pulses and grind for 2 minutes. )

Serves 4 to 6