The Govinda Dasu South Indian Capsicum Koora

Govinda Dasu kind of likes capsicum sometimes, but he likes aloo a lot. Overall capsicum koora is neither his favorite nor his unfavorite, but his family likes capsicum koora.The Govinda Dasu South Indian Capsicum Koora

Ingredients for Govinda Dasu’s South India Capsicum Koora

1. 4 Capsicum Peppers
2. 5 potatoes (Aloo), which are Govinda Dasu’s favorite.
3. 2 teaspoons Cumin Seeds (Jeera)
4. 2 teaspoons Mustard Seeds (Avalu)
5. Pinch of Asafetida Powder (Hing, Inguva)
6. Pinch of Turmeric (Pasupu)
7. Pinch of Red Chili Powder (Laal Mirch)
8. 1 teaspoon Salt (Uppu)
9. 2 tablespoons Peanut / Sunflower / Sesame Oil

1. Clean and peel the Capsicum, Aloo, and Ginger

• Cut the Capsicum into small squares (0:22).
• Peel and cut the potatoes like was done in the broccoli koora recipe (0:55).
• Govinda Dasu loves when the potato slices are pretty big.

2. Prepare the Pan

• Switch on the heat at medium high, add a couple of spoons of oil, and spread it around the pan. (1:50)
• Add 2-3 spoons of cumin seeds, Jeera (2:12)
• Then, add 2-3 spoons of mustard seeds, Sarson (2:30)
• Wait for the mustard seeds to splutter. Once they splutter, add a dash of hing – 5 shakes (2:58)

3. Fry the Potatoes, Govinda Dasu’s favorite

• Then add the potatoes (3:10).
• Add some turmeric (3:30).
• Then, add a spoon and a quarter of salt (3:42)
• Stir up the potatoes, shake it up, and close it with a lid (3:58).
• After 3 minutes, stir the potatoes so they don’t get burned (4:20).
• Govinda Dasu likes plain aloos but we are going to make him eat green vegetables – namely, capsicum.

4. Fry the Capsicum

• After 2 more minutes, once the aloos are half-cooked, add all the capsicum to the frying pan (3:05).
• Add a spoon and a half of salt (5:17)
• Then, mix up the koora (5:43).
• Cover it up, watch it for 5 minutes. (5:50)
  • In between keep stirring the koora so it doesn’t get stuck / burned at the bottom.
• Add 1 – 2 spoons of besan powder (7:50).
• The, add a couple of spoons of red chili powder (8:09).
• Mix it up.
• Reduce the heat to medium, close the lid, and let it fry for one more minute (9:00)

You can enjoy the South Indian Capsicum Aloo Koora with plain rice. Govinda Dasu prefers when you give him less capsicum and more aloo.