1 tea spoon khas khas, 2 tea spoons dhaniya, 1 tea spoon jeera, 1 table spoons grated coconut ground to fine paste.
1/2 inch cinnamon
2 table spoons of oil
chopped dhaniya for garnish
Clean and wash keema and take it into a pressure cooker. Add 1/2 tea spoon haldi, lemon juice, red chilli powder, 1 tea spoon ginger garlic paste and 1/2 tea spoon salt. Mix well and add a cup of water. Cook for 4 to 5 whistles and keep it aside.
Now heat oil in a pan. Add cloves and cinnamon. When they starts spluttering add chopped capsicum, onions and green chillies. Fry until the onions become transparent. Now add 1 tea spoon ginger garlic paste. Saute and add the cooked keema to it. Add salt. Fry for 4 to 5 mins and add the khas khas-coconut paste and chopped tomatoes. Mix well add little water if needed and cook in a low flame until the tomatoes are cooked and the gravy thickens.
Capsicum keema curry is ready.............Tastes Yummy with rotis, rice or chapatis.........In Andhra, Kaima Koora and Chaaru with steamed rice are the best combination.