Capsicum Gojju Recipe

• 🍴1/2 cup coconut milk
• 🍴1/2 teaspoon mustard seeds
• 🍴1/2 teaspoon cumin seeds
• 🍴1/1 teaspoon fenugreek seeds
• 🍴1 pinches asafoetida
• 🍴4 red chili
• 🍴1 teaspoon coriander powder
• 🍴1/2 teaspoon peppercorns
• 🍴salt as required
• 🍴2 medium finely chopped capsicum (green pepper)
• 🍴1 tablespoon refined oil
• 🍴1 teaspoon turmeric
• 🍴1/2 teaspoon tamarind paste

For Garnishing

• 🍴1 slice grated paneer

• 🍴Roast and grind spices to make a powder

To start making this delicacy, first, take a pan over medium flame and add to it black peppercorns, coriander seeds, red chilies, and cumin. Dry roast these ingredients together. Once done, add the roasted spices to a mixer grinder and grind to make a fine powder.

• 🍴Fry capsicum with the spices
  

Next, in a deep shallow pan heat oil. To the hot oil, add asafoetida, mustard seeds, fenugreek seeds, and turmeric. Saute for 30 seconds. Add the chopped capsicum, and stir fry until they become soft. Once done add coconut milk, water, and tamarind paste.

• 🍴Add ground powder to the mixture
  

Once the capsicum is cooked, add the prepared powder with salt. Mix all ingredients well and let it cook for 5-10 minutes. Cook well till the vegetables soak all the spices and gravy and the water is all absorbed.

• 🍴Top with grated paneer and serve hot
  

Garnish with one slice of freshly grated paneer and serve hot.