Carrot and capsicum my not seem so appealing but this gravy will surely make it delicious.
As always creating a new recipe happens by chance and so, has this gravy got concocted. Roasting the spices for this gravy in a cast iron skillet , adds a delectable touch to this gravy.
I have added carrot and capsicum but you can many more vegetables to it like – baby corn, peas, mange tout and french beans.
With great delight I share the recipe of this gravy…
Recipe
Ingredients Used?
1 carrot chopped
1/2 capsicum chopped
(This measure serves 2 people)
1 small onion chopped
1and half tsp coriander seeds
1tsp cumin seeds
2 big cloves of garlic
1/2 inch ginger
1/2 of a tomato
a handful of raw groundnut
1/2 tsp turmeric powder
1/2 tsp mustard seeds
Arnd 1 dried red chilli
water 1/2 cup or as needed
oil
salt to taste
How I prepared It?
Heat some oil in a cast iron skillet. Roast the groundnuts first. Just roast them till they slightly change colour. Remove them aside.
In the same pan add onions, ginger, garlic and coriander seeds. Now saute these till onion changes its colour to light brown. At the end add cumin seeds and saute for half a minute. Add tomato with little salt and turn off the heat but, let the pan stay on the same burner till it cools down.
After it has been cooled, puree the whole mixture alongwith the groundnuts and with some water.
In the same pan heat oil, add mustard seeds , dried red chillies. Saute it then add turmeric and just add this puree.
Add vegetables at this point with salt and cover and cook. I cooked it till the carrots were soft.
The peanuts in this gravy will avoid it from being runny.
My carrot-capsicum Gravy is ready
