As the name suggests, this is very easy to make. My all-time favorite side dish when I am running out of time, in the early morning hours – time to pack lunch for my kids.
- Tomatoes: 2 big size (washed and chopped)
- Pepper powder, Turmeric powder, Jeera powder and Coriander powder: 0.5 tea spoon each
- Curry leaves: 5-6
- Ginger paste – 0.5 teaspoon
- Finely chopped coriander leaves: one small bunch
- Salt to taste
- Butter (optional)
- In a frying pan add 2 tablespoons of oil.
- When the oil heats, add 1 table spoon of jeera. Let the jeera splutter.
- Add ginger paste and 5-6 curry leaves.
- Now add Chopped capsicum.
- Roast for about 5 minutes till the capsicum gets tender.
- Now add chopped tomatoes.
- Add jeera powder, turmeric powder and coriander powder.
- Now add garam masala powder, sugar and salt to taste.
- Cover and cook for 5 minutes until the tomatoes become mushy.
- Garnish with a small junk of butter and finely chopped coriander leaves.
- Instead of sugar, you can also add powdered jaggery. It would give a differently nice color to your curry. Substitute for ginger-garlic paste if you consume garlic (my DD and DH don’t – so I don’t use it).
- If you are on diet, you can avoid the small junk of butter to make it low calorie.
- If you want the color of your curry to remain red, you can use green chillies instead of pepper powder. I added pepper powder since it gives a nice aroma.
- I used “Kitchen King” Garam masala powder as this has a very nice aroma when it cooks with the vegetables.