I usually make this with the long green chillies.. but, with a lot of fresh bell pepper/capsicum harvest from my garden this year, I have been making this traditional curry with the Bell pepper instead..
Ingredients:
4 Green Bell Peppers/Capsicum (cut medium size about 2 inch squares)
1 Cup Peanuts (roasted and powdered)
1/2 cup Sesame Seeds (roasted and powdered)
lemon size ball of Tamarind (soaked)
1 Onion(chopped)
1 Tbsp Ginger + Garlic paste
1 Tbsp Dry coconut powder (powdered)
1/2 Tbsp Poppy seeds (roasted, powdered)
1 tsp Turmeric
4 Cloves
2 Cardamom
1/4 inch stick spicy cinnamon
2 Tbsp Oil
Salt, Chilli powder as per taste
Process:
In a wide heavy bottomed pan, add the oil. When its hot, add the cloves, cardamom, cinnamon.. let them splutter then add the ginger garlic paste, turmeric ... saute a little. When you smell the aroma of the frying ginger garlic paste, add the chopped onions.Saute for a few minutes. Add the peppers and saute... Stir the mixure every few minutes to avoid burning... Meanwhile, prepare the peanut and sesame powders, squeeze juice out of the tamarind into a bowl. Add the peanut, sesame, coconut, poppy seed powders to this.. When the peppers are close to being done.. add the tamarind, powders mixture..Add required amount of salt and may be some chilli powder if needed.. cover and cook for sometime.. (5 minutes or so).. remove the lid, and cook on medium heat until oil separates... Garnish wish fresh chopped cilantro.
Serve hot with Chapathi/Puri or Rice. Enjoy !
Tips:
------
There are many many variations to this recipe - you can add it some egg plant along with the bell pepper.. Also, add in some red peppers if you'd like. You can make the same gravy with other veggies like Tindora, Okra, Eggplant .. etc.,
Its a special curry.. and is made for special occassions including festivals.. This recipe is for the
event that I am currently hosting..
Ingredients:
4 Green Bell Peppers/Capsicum (cut medium size about 2 inch squares)
1 Cup Peanuts (roasted and powdered)
1/2 cup Sesame Seeds (roasted and powdered)
lemon size ball of Tamarind (soaked)
1 Onion(chopped)
1 Tbsp Ginger + Garlic paste
1 Tbsp Dry coconut powder (powdered)
1/2 Tbsp Poppy seeds (roasted, powdered)
1 tsp Turmeric
4 Cloves
2 Cardamom
1/4 inch stick spicy cinnamon
2 Tbsp Oil
Salt, Chilli powder as per taste
Process:
In a wide heavy bottomed pan, add the oil. When its hot, add the cloves, cardamom, cinnamon.. let them splutter then add the ginger garlic paste, turmeric ... saute a little. When you smell the aroma of the frying ginger garlic paste, add the chopped onions.Saute for a few minutes. Add the peppers and saute... Stir the mixure every few minutes to avoid burning... Meanwhile, prepare the peanut and sesame powders, squeeze juice out of the tamarind into a bowl. Add the peanut, sesame, coconut, poppy seed powders to this.. When the peppers are close to being done.. add the tamarind, powders mixture..Add required amount of salt and may be some chilli powder if needed.. cover and cook for sometime.. (5 minutes or so).. remove the lid, and cook on medium heat until oil separates... Garnish wish fresh chopped cilantro.
Serve hot with Chapathi/Puri or Rice. Enjoy !
Tips:
------
There are many many variations to this recipe - you can add it some egg plant along with the bell pepper.. Also, add in some red peppers if you'd like. You can make the same gravy with other veggies like Tindora, Okra, Eggplant .. etc.,
Its a special curry.. and is made for special occassions including festivals.. This recipe is for the
event that I am currently hosting..
Comments
Would love to have them with plain rice