Capsicum Patoli (Capsicum Curry)

Ingredients:

• Capsicum - 5 Nos.
• Chana dal (SenagaPappu, Bengal gram) - 1/4 Cup
• Moong dal (PesaraPappu, Greengram dal) - 1/4 Cup
• Toor Dal (Kandipappu, red gram) - 1/4 Cup
• Chopped Onion - 1 No.
• Ginger - 1in. piece
• Green Chillies - 2 0r 3
• Oil - 4 tbsp.
• Salt to taste

Seasoning:

• Oil
• Urad dal (Minapappu, Split black dal)
• Mustard seeds (Aavalu)
• Dried Red chillies - 1 No.
• Curry leaves - 5-6 Nos.

Preparation:

Soak Chanadal, Moongdal and Toor dal for 1 hour. Coarsely grind chanadal, moongadal and toordal along with ginger, green chillies and salt. Make sure to put as little water as possible while grinding.

Heat oil in a pan and add uraddal, dried red chillies, mustard seeds and curry leaves. Once they start spluttering add the chopped onions and fry till transparent. Add the chopped Capsicum and let it cook with closed lid for a while. Now add the above ground paste and close the lid. Let the patoli cook for about 10 mins. Then remove the lid and fry the curry, until it comes like powdery texture. Add oil if necessary in between. Serve hot with rice or rotis.

Patoli is a traditional andhra dish. This same Patoli can be done with other veggies like bachalakura, drumsticks (mulakkada), goruchikkudikaya (Cluster beans), beans and scallions (spring onions).