Tuesday, July 2, 2013



This is an old dish that I learnt many years ago from my mother. She was an expert in Konkani cooking and her specialty was the use of spices which gave all her dishes a certain bite and flavour, that I remember even to this day.

This curry has a distinctive taste which comes through the use of peanuts and jaggery in a coconut-based gravy to supplement the core ingredients of capsicum and potatoes. I use this dish as an accompaniment for both rice and rotis.

  • Capsicums, 2 big, cut into bite size pieces
  • Potatoes, 3 medium, diced
  • Peanuts, 1/4 cup
  • Oil, 2 tsp
  • Mustard seeds, 1/2 tsp
  • Asafoetida (Hing) , a pinch
  • Turmeric powder, 1/4 tsp
  • Salt, to taste
  • Grated jaggery, 1 tbsp
For the Masala:
  • Freshly Grated coconut, 1/4 cup
  • Sesame seeds, 1 and 1/2 tbsp
  • Oil, 1 tsp
  • Split Bengal gram, (Chana dal)1 tbsp
  • Coriander seeds, 1 tbsp
  • Fenugreek seeds, 1/8 tsp
  • Dried red chillies, 2-3
  • Tamarind, 1 small piece of marble size
For the masala, in a kadai dry roast the coconut and the sesame seeds separately till they change colour Keep aside
Heat 1 tsp of oil in this kadai and roast split Bengal gram, coriander seeds, fenugreek seeds and red chillies till they are fragrant
In a mixer, using about 1/2 cup of water, grind the roasted split Bengal gram, coriander seeds, fenugreek seeds and red chillies together with the roasted coconut, sesame seeds, and tamarind, to a fine paste

Heat 2 tsp of oil in a kadai, add the mustard seeds. When they begin to splutter, add the hing.
Add the peanuts and saute for 3-4 minutes
Add the potatoes, turmeric powder, salt and jaggery. Mix well
Cover and cook over low heat for about 5-6 minutes
Now add the capsicum, stir and cook till the capsicum and potatoes are partially cooked.
Add the ground masala, and a little water and cook covered over low heat for another 5 minutes
Serve hot.

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