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Capsicum Green

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Oyedesi
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Price : ₹42.00 /1 ₹76.00 -45.00%
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Full Description

About Capsicum
Capsicum, also known as red pepper or chili pepper, is an herb. Its fruit is commonly applied to the skin for arthritis pain and other conditions. Moderately pungent taste on the tongue, Green capsicums, also known as green peppers are bell shaped, medium-sized fruit pods.

Benefits
They are low in calories and exceptionally rich in vitamin C and other antioxidants, making them an excellent addition to a healthy diet. Lycopene, a phytonutrient, in the red capsicum keeps your heart healthy. Capsicum lowers the risk of cancer as it contains anti-inflammatory nutrients and antioxidants. 

Nutritive Value/Benefits
Rich in anti-oxidants, and vitamin A ,Vitamin B6,Vitamin C.9g carb,1.5g protien,0.5g Fat,39 calories,3.1 g fiber.

Storage & Uses
Refrigerate the peppers unwashed, in a plastic bag and consume within a week. Can be grilled, roasted, baked and sauteed. Widely used in salads, pastas, pizzas, pepper sauce and even for flavoring curries.

Shelf-Life
2 days

Storage Tips
The best place to store fresh peppers is in the refrigerator. Simply place the peppers into a plastic bag and keep them in your refrigerator vegetable drawer.

Storage Temperature
Optimal temperature is between 40-45°F.

Capsicum Masala Curry


RECIPE:


Ingredients
for masala paste:

2 tbsp peanut
1 tbsp sesame / til
2 tsp oil
1 tsp coriander seeds
½ tsp cumin / jeera
¼ tsp methi / fenugreek
Few curry leaves
6 dried red chilli
¼ cup dry coconut / kopra

For Curry

2 tbsp oil
1 tsp cumin / jeera
½ onion (finely chopped)
1 tsp ginger garlic paste
1 capsicum (cubed)
½ onion (petals)
1 tomato (finely chopped)
¼ tsp turmeric
1 tsp salt
½ cup tamarind extract
2 tbsp coriander (chopped).

Instructions
firstly, in a pan dry roast 2 tbsp peanuts until they turn crunchy and skin separates.
add in 1 tbsp sesame and roast until they turn aromatic.
transfer to the small mixer and allow to cool completely.
now in the same pan add 1 tsp coriander seeds, ½ tsp cumin, ¼ tsp methi.
roast for minute.
further add few curry leaves, 6 dried red chilli and ¼ cup dry coconut.
roast until the coconut turns golden brown.
allow them to cool completely, and transfer to the same mix.
now blend to coarse powder without adding any water. keep aside.
in a large kadai heat 2 tbsp oil and saute 1 tsp cumin.
add in ½ onion followed by 1 tsp ginger garlic paste and saute well.
additionally add 1 capsicum, ½ onion and saute for 2 minutes.
saute until the onions shrink slightly.
further add 1 tomato and saute well.
now add ¼ tsp turmeric, 1 tsp salt and mix well.
add in prepared masala and saute for  minute.
now add ½ cup tamarind extract and mix well.
add water as required adjusting consistency.
cover and cook for 10 minutes, or until oil separates.
finally, add 2 tbsp coriander and enjoy capsicum masala curry with roti.

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