Green Bell Pepper Curry

Hello friends!! Iam so happy to be back with my recipes .Hopefully after this recipe I pray that I dont hibernate again... But I guess it happens for everybody...Well sometimes the recipes goes wrong,or some technical difficulties like I had with my camera and the mouse..So if the recipe was ready my camera wasn't ready and if the camera was ready I dint have a good recipe and if everything was ready my mouse wasn't working properly...so finally I just made my mind to put everything together and come up with some neat recipe...Hope you all like it...It's all about bell peppers!!! today....

Bell pepper is a kind of "sweet pepper". Bell pepper is a cultivar or cultivated plant of the species called Capsicum annuum. In some cultivated plants the green peppers ripen to a deep red. In other varieties, green peppers ripen to a golden yellow or bright orange. Bell peppers contain a recessive gene that eliminates the capsaicin content in the fruit. Capsaicin is what puts the heat or pungency in all the peppers. Capsaicin is found in its highest concentrations (about 80% of the total amount) in the ribs of the pepper, and because of their proximity, the seeds are also highly concentrated. Removing the ribs and seeds will reduce the heat of the chili pepper. So that's the reason bell peppers tend to be like a sweet pepper. Actually the heat of these peppers can be tested.They are measured in Scoville Units, with the bell peppers at 0 and the habanero at over 300,000 Scoville Units.The one thing that all chili peppers share is the common name "capsicum". Capsicum, from the Greek word "kapto" means "to bite" is the pepper genus.


Ingredients

Capsicum-3 big
oil- 2 tblsp

Paste

shredded coconut- 1 tblsp
g.chillies-3 or 4
poppy seeds - 1/3 tsp
cashewnuts-5

Method

1. Dice capsicum into cubes.
2. Heat oil in a skillet and fry capsicum till they are soft.
3. Add the ground paste and fry till all the moisture is absorbed.
4. Thus a very simple side dish is ready to go along with rice.