Capsicum-Cashew Curry

About Capsicum-Cashew Curry

Today’s recipe is common among South Indian Konkani weddings – its prepared with Tindura, potato and Cashews. But for change I just tried out with Capsicum instead of Tindura and it turned out to be a big hit at home. This curry can either be a sidedish at lunch or can be had for tiffin as well, maybe in combination with chapathi. This is not a spicy dish either. The skinned cashews that we call Bibbo in konkani are available in India in typical dry fruit shops.

What you need to have:

Capsicum(big) – 2

Potatoes – 2

Cashews – 30-35

For seasoning:

Mustard – 1 teaspoon

Split black gram dal – 1/2 teaspoon

Cumin seeds – 1/2 teaspoon

Turmeric powder – 1/2 teaspoon

Chilli powder – 1 teaspoon

Asafoetida powder – 1/2 teaspoon

Cooking oil – 2-3 teaspoons

Ingredients of Capsicum Potato mixed curry

What to do with what you have:

1. Soak skinned cashews in hot water and keep it aside under a closed lid for about an hour. Wash and cut Capsicum into lengthwise pieces and keep it aside.

2. Wash, peal and cut potatoes also into lengthwise pieces.

3. Peal soaked cashews from Step 1 and divide into halves.

4. Place a wide bowl on the gas on medium flame with 2-3 teaspoons of cooking oil and mustard seeds.

5. On sputtering add split black gram dal, cumin seeds, asafoetida powder, Turmeric powder and cut Capsicum from Step 1 to it. Keep stirring while also adding required quantity of salt to the dish.

6. Once capsicum turns a little soft, lower the flame and add chilli powder, cut potatoes and cashews to it.

7. Keep stirring all the time until potatoes and cashews is cooked. Once all ingredients are soft and well-mixed switch off the flame.

The curry is ready as shown in the image below. Serve hot with rice as an additional side dish.

How long it takes: 20 minutes (other than soaking of cashews)

Number of servings : 2-3