Capsicum Tomato Sabji

Capsicum Tomato sabji is the one of the easiest sabji/sabzi prepared for chapathi with less ingredients. This sabji can be prepared only with onion and tomato by skipping capsicum. Onion and Tomato sabji is the base for many more gravies for Indian Breads. This recipe is suitable for Bachelors because it needs less knowledge about cooking and basic ingredients. 

 

Ingredients:

Capsicum        - 2 (Medium size)
Onion           - 2 (Medium size)
Tomato          - 2 (Medium size) Oil             - 1.5 tbsp
Mustard seeds   - 1/4 tsp
Garlic          - 4 to 5 cloves
Green chilly    - 3 to 4
Curry leaves    - 2 strand
Garam Masala    - 1 tsp (Optional)
Sugar           - 1/2 tsp (Optional)
Salt to taste 

Method: 

Step 1 : Heat oil in a pan. Add mustard seeds. Once mustard seeds starts splattering, add finely chopped garlic and slit green chilly and fry for 20 to 30 secs. Add Curry leaves, finely chopped onion and fry till onion turns translucent. 

Step 2 : Add tomato, salt and sugar. Fry till tomato becomes mushy. Chopped capsicum can be fried separately with little salt and later can be added into the onion and tomato mix or it can be added into the mix directly and fry along with onion and tomato for 3 to 4 mins. 

Step 3 : Add little water and allow it to cook for 2 mins. At the end, add garam masala and finely chopped coriander leaves and mix well and saute for 30 secs and switch off the stove. 

Serve Capsicum Tomato sabji with chapathi or pulka. 

Note :

1) Garam masala will gives nice aroma to the sabji and Sugar will reduce the tanginess or sourness of the tomato in the sabji. 

2) Frying capsicum separately will retain the crunchiness of the capsicum. 

Step by Step Pics:

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