Green Capsicum Masala

I was looking for a different dish to go with fried rice rather than make kurma all the time. Green bell peppers are available all year round, and this dish is very low in calories. All the fat in the dish is from extra virgin olive oil, that is, healthy monounsaturated fat.


Ingredients:
Green bell peppers: 4 large (cut into 1 inch pieces)
Onions: 2 large
Curry leaves: few sprigs
Dhania powder: 1 tsp
Cumin powder: 1/4 tsp
Cinnamon: 1 small piece
Cloves: 2
Cardamaom: 1
Kasoori methi: 2 to 3 tsp
Red bell peppers: few circles, for garnish
Green chilies: 2
Red chili powder: 1/2 tsp (according to taste)

Method:
To 2 tbsp extra virgin olive oil, add cinnamon, cardamom, cloves, chopped green chilies and chopped onions. Saute the onions till golden brown.
Add salt, chili powder, the coriander and cumin powders. Mix well and keep aside.
Cool and grind. Keep aside. This mix can be stored for upto one week in the refrigerator.
To 1/2 tsp extra virgin olive oil, add curry leaves. Add the onion mix. Cook for 2 minutes, add green capsicum/green bell peppers. Mix well. Add water to make gravy like consistency. Add kasoori methi and let cook covered for a few minutes. Do not overcook as the peppers shouldnt get too soft.
Simmer till gravy thickens, uncovered.
Garnish with red bell pepper rounds and serve.

Nutritional Information:
Dividing the above curry to 16 portions, nutritional information per serving or portion of the curry (about half a cup of curry):
35 calories, out of which 19 are from fat
3 grams of carbohydrates, less than 1 gram from dietary fiber
2 grams of fat, out of which 1.5 grams are monounsaturated fat
No significant amount of protein

Additonal Information:
Kasoori methi are dried fenugreek leaves. They taste similar to celery and fennel combined, but have slightly bitter undertones. Kasoori methi has a stronger flavor than fresh methi (fenugreek) leaves, hence smaller quantities are used.
To get to know more about fenugreek, its uses and medicinal properties click here