Capsicum Spring Onion Masala

Capsicum and Spring Onion Masala

Serving size: 4


1 cup diced green capsicum
1/4 cup chopped spring onions
1 onion chopped
1 tomato chopped
1tbsp ginger garlic paste
1tsp mustard seeds
1/2tsp cumin seeds
1tsp sesame seeds
1tsp urad daal
1tsp chillie flask
2tbsp tarminad juice
1tbsp tomato paste
1/2tsp turmeric powder
1tsp garam masala
1tsp chillie powder
salt to taste

Preparation Methods:
Coat frying wok with 2tbsp oil-add the mustard seeds. Once it starts to crack add sesame seeds, cumin seeds, urad daal,chillie flask and ginger garlic paste. Let the oil get infuse with the ingredient. Then add the chopped tomatoes and onions with tomato paste and 1tsp salt. Once the tomato and onions become tender add the diced capsicum and spring onions with the remaining ingredients.
Cover the wok with lid and let the ingredients cook well in the steam for about 10 minutes or until the capsicum are tender. Remove the lid and adjust the level of salt. Serve hot with steam rice but I like to have them with iddy.