I have always loved Hyderabadi/Andhra food ,the most favourite being their world famous Hyderabadi biryani’s.But try as I might I can never replicate the exact taste and flavour of the food.I think the reason being I dont normally eat spicy food and Hyderabadi cuisine is very hot and spicy.So whenever the mood strikes me,I go to my friends place for lunch taking with me a dessert so that I can give my flaming tastebuds something sweet and soothing :)  My friend is an excellent cook and mostly she prepares shimla mirch ka salan if I am visiting as that is one of my favourite dishes. After eating it a few times I thought I would try it at home but without all the hot spice.The results were amazingly good and the final verdict was given by my friend who thought the curry tasted as good as she made it.

Capsicum

Ingredients

To grind into a smooth paste
1/4 cup fresh grated coconut
1/2 cup sesame seeds
2 tbsp corainder seeds
2 tsp cumin seeds
1 tsp fennel seeds
3 to 4 kashmiri chillies
1 cup water (can be adjusted depending upon the thickness of the gravy desired)

Rest of the ingredients
4 medium green peppers
2 medium red peppers
1 tsp mustard seeds
1/2 tsp cumin seeds
1 red chilly
1 medium onion chopped
2 green chillies
salt to taste
2 tbsp lemon juice
3 tbsp vegetable oil

Method

Grind the gravy ingredients to a smooth paste.

Cut the peppers into about 1 inch pieces

Heat 2 tbsp oil in a pan and saute the peppers for about 8 to 10 mins on a medium flame till they are slightly brown along the edges.

Remove in a bowl and keep aside

Add the remaining oil in the same pan and heat.Add mustard seeds.When they splatter,add cumin seeds and red chilly.

Then add chopped onions and fry till they are slightly brown.

Add the gravy paste and salt and cover and cook on medium flame till it bubbles.

Then add the sauted peppers.Cover and cook till the peppers are tender.

Just before removing from the flame,add lemon juice and stir.

Serve hot with plain rice or chapattis.