Wednesday, December 5, 2012

Bell Peppers Curry



This is a simple bell peppers curry from Malvan/Goa region. I had the last harvest from my bell peppers plant. So I decided to make this delicious curry.

BhopLya Mirchicha Ross
Bell Peppers Curry
Ingredients
3 smallish bell peppers, cored, deseeded, cut into 6 slices each
salt to taste
1 tsp jaggery

Grind to a fine paste
3/4 cup freshly scraped coconut
3-4 byadgi chilies
1/2 tsp turmeric powder
3-4 black peppercorns
1/2 tsp coriander seeds
1 tsp tamarind paste

Tempering
1 tsp oil
1/4 tsp mustard seeds
1/4 tsp asafortida
1/4 tsp turmeric powder
1/8 tsp fenugreek seeds
2 sprigs curry leaves, torn

Method
1. Grind the coconut with remaining ingredients to a fine paste, adding little water if needed.
2. Heat oil in a saucepan. Add all the ingredients for tempering. As they sizzle, add bell peppers and saute for 2-3 minutes.
3. Now add ground coconut paste, salt, jaggery and water to get the curry like consistency. Remember not to make too thin.
4. Bring to boil. Switch the gas to low and let it simmer till bell peppers are cooked but not too mushy.

Note -
1. I don't like bell peppers to be overcooked. I like to keep a little crunch.



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