About Capsicum Sukkhe
I learnt this dish from my mom (although she prepared it without potatoes). Over the years though I found that adding potatochanges not only the form of the dish but also the taste. Capsicum Sukkhe is a side-dish for lunch either with rice or with rotis. Since capsicums are now available in 2 or three varieties, make sure you use the big variety (they are less spicy). During our stay in the US earlier this year, I saw a variety of capsicums (although they call it pepper), both in terms of size and color. Another dish made from this variety of capsicum is capsicum bajje – dipped in besan (chana atta) and deep fried.
What you need to have:
Capsicum (big) – 200 grams
Potato – 100 grams
Onions – 100 grams
Ingredient for Masala/Gravy:
Grated coconut – 50 grams
Red chilli – 3 in number
Tamarind pulp – 1/2 teaspoon
Corriander seeds – 1 teaspoon
Fenugreek seeds – 5-6
Ingredients of the Masala
What you do with what you have:
1. Wash capcicum and potato (pealed) length-wise.
2. Cut onions lengthwise.
3. Fry red chilli, corriander seeds, fenugreek in a spoon in oil seperately and keep aside.
4. Prepare masala by grinding grated coconut, fried coriander seeds, fenugreek seeds, tamarind pulp and red chilli in the mixer to a medium coarse consistency by adjusting the water.
5. Place a broad based bowl on gas and fry onions in 3 teaspoons of cooking oil until they are transparent.
6. Add ground masala from Step 4 to it and let it cook for a while.
7. Add cut vegetables and salt to it and allow it to cook until the vegetables have boiled well on medium flame. If you are adding jaggery, you may do so at this point. Keep the bowl/pan closed throughout.
What it looks like:
Relish Sukkhe with either rice and dal or even rottis.