Spice Up Your Weeknights – Capsicum Masala Wrap

 

Uff, what a day! If you're like me and just want something quick but comforting, this Capsicum Masala Wrap is a game-changer. It’s got all the flavors you need: spicy, smoky, and just the right amount of warmth to kick back. Toss it in a roti or wrap it up in a flatbread, and you’ve got yourself a solid meal that’ll help you wind down. It’s super easy to make, and honestly, after a long day, this warm, tasty wrap feels like a little hug on a plate. Perfect for chilling with the fam or just treating yourself! Let’s  make it with the goodness of oil from Tamil Nadu’s leading exporter of sunflower oil.

Ingredients

You’ll need two sets of ingredients.

1. For Curry paste:

• Chopped onions 1 ¼ cup

• Ginger chopped 2 tsp

• Garlic chopped ½ tsp

• Desiccated or greeted coconut 3 tbsp

• Peanuts 2 tbsp

• Sesame seeds 1 tsp - White

• Poppy seeds tsp

• Neutral flavoured oil 2 tbsp

• Seedless tamarind 1 tsp

• Water 

2. Other ingredients

• Oil 2 tbsp

• Mustard seeds ½ tsp

• Fenugreek seeds a pinch

• Curry leaves a handful

• A small tomato chopped

• Capsicum 4 to 5 numbers

• Turmeric powder ¼ tsp

• Chilli powder 1 tsp

• Garam masala ½ rap

• Water 1 ¼ cups

• Jaggery powder according to your taste

Method

1. Rinse and chop the capsicum into thin slices or small squares. Also chop the onions, ginger, garlic, and tomatoes.

2. Heat a kadai. Once the kadai is hot, add 2 tbsp oil, peanuts, sesame seeds, poppy seeds, and coriander seeds. Fry it in a low flame for a few minutes.

3. Add ginger, garlic, and saute for a minute.

4. Once sauteed, add the onions. Mix and saute. As the onion turns translucent, add desiccated coconut and mix well.

5. Continue to stir for 10 minutes till the coconut turns golden. 

6. Remove it from the heat and let it cool. Once it cools down, add the tamarind and blend it into a smooth paste.

7. In the same kadai, add 2 tbsp oil and lower the heat. Add the mustard seeds and let it splutter.

8. Once it splutters, add the fenugreek seeds, curry leaves, and saute it for a few seconds. 

9. Add the chopped tomatoes and salt to it. Saute it till the tomatoes are pulpy.

10. Now add the capsicums.

11. Heat a kadai over medium heat and sauté the bell peppers, stirring occasionally, for 3-4 minutes.

12. Reduce the heat and stir in the ground nuts and seeds paste.

13. Sprinkle in turmeric powder and red chili powder, mixing everything thoroughly.

14. Continue sautéing on low heat for an additional 2 minutes, stirring frequently to prevent the paste from sticking to the pan.

15. Add water and mix.

16. Once mixed, add jaggery, salt, and garam masala. Simmer the curry to low flame and stir it till the masalas and capsicums are cooked.

17. When the oil separates on top, it means the gravy is done.

18. Turn off and remove from the heat.

19. Serve it with rotis, flat breads, or even rice. 

20. Yummy, delicious capsicum curry is ready. 

About TNEO:
Tamil Nadu Edible Oils is one of the leading cooking oil manufacturers and manufacturer of lamp oil in Tamil Nadu. As the best exporter of lamp oil in Tamil Nadu, TNEO is committed to delivering quality, affordable, and light in texture. The refined oil from TNEO is fortified, making it an ideal choice. For premium quality cooking oil or lamp oil choose TNEO.