Bell peppers and tomato curry.

This is a simple recipe of bell peppers and tomatoes with simple spice powders in your kitchen.

Yet another of the no fuss, but tasty dish you can rustle up within no time when your phulkas are being done.


3 green bell peppers chopped into thin juliennes.
2  firm  tomatoes chopped fine.
1 big onion thinly sliced.
1 tsp chilli powder
1 tsp coriander powder
Pinch of turmeric powder
1 tsp ginger garlic paste
salt to taste
1 tbsp oil
1/2 tsp dry fenugreek leaves, kasuri methi

1/2 tsp mustard seeds
1 tsp cumin seeds
1 tbsp coarsely powdered peanuts   ( optional )

some chopped coriander leaves.


In a deep pan  add the oil , let it heat up add cumin seeds, mustard seeds, sautee the sliced onions if you are adding onions,.

When the onions seem pinkish and transparent, add bell peppers  and chopped tomatoes with other spices mentioned above. Add salt, give a stir and cook covered without adding water.
You can choose to keep this as dry dish or turn it into a gravy like dish by adding little water and allowing it to thicken. Add the kasoori methi powder towards the end.

Last step add the coarsely powdered peanuts for nutty texture.

The bell peppers cook  very quickly and the tomatoes aid in softening the peppers in no time.

Serve garnished with chopped  coriander leaves and goes well as an additional dish for Phulkas.