CAPSICUM & POTATO CURRY
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.
Ingredients:
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.
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.
Ingredients:
- 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
- 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.
No comments:
Post a Comment
If you have liked this recipe, I would appreciate your leaving a comment. Thank you !