An easy dish used for making many plates!I make Masala Capsicum in batches and store it in an airtight container. Whenever I have lot of work to do, I consider this Masala Capsicum recipe to be a blessing. If I have bread at home, then bread sandwich is ready! It also goes well with parathas, chappathi, and even with hot rice. Masala Capsicum can be used as a stuffing for parathas also. So, making this one dish helps to complete many plates. Wonderful right??? If you are a lover of tomato ketchup and you happen to add tomato ketchup more than required, then this recipe would turn out to be very sweet. So, taste of this dish is in the hands of the tomato ketchup holders…
Chopped Capsicum (Kodamolaga) – 3 nos.
Chopped Onion – 2 nos.
Chopped Tomatoes – 3 nos.
Garlic – 5 pods
Red Chillies – 2 nos.
Coriander Leaves – a handful
Tomato Ketchup – 2 tablespoons
Salt – as desired
Oil – as desired
1. Boil red chillies in hot water for few minutes. Then, keep it aside. Now, grind the garlic pods and boiled red chillies into a smooth paste.
2. In a pan, heat oil. Add the ground smooth paste and fry for few minutes. Then add onion, salt, tomato, coriander leaves, and tomato ketchup. Finally, add capsicum and fry well.
Now, Masala Capsicum is ready!!!
Note. You can used this recipe as an accompaniment for rice, sidedish, as a pizza base and also as a stuffing for breads, Rotis, Idly.