Saturday, March 4, 2017



This dish is popular amongst the Saraswat Brahmin community and I learnt this from a close friend years ago. There are different methods of making this as is the case with any dish. In one the groundnuts are boiled and added, while as here they are roasted and ground into the masala.

Since I like both capsicum and potatoes I became fond of this dish, which goes well both with rice and with chappatis.

  • Capsicum (Bell Pepper), large-sized, 3
  • Potato, 1
  • Coconut Gratings, 2 tbsp
  • Roasted Byadgi Red Chillies, 7
  • Tamarind, marble sized ball
  • Sesame seeds, 1 tbsp
  • Groundnuts, 2 tbsp
  • Urad Dal, 1 tbsp
  • Coriander Seeds, 1 tbsp
  • Jaggery, grated, 1 tbsp, or to taste
  • Mustard Seeds, 3/4 tsp
  • Curry Leaves, a few
  • Oil, 1 tbsp

Wash and de-seed the capsicums and cut them into bite-sized pieces
Wash, peel and cube the potato
In a little oil, roast the groundnuts, urad dal, sesame seeds and coriander seeds separately till they turn slightly golden brown
In a mixer, grind together coconut gratings, roasted red chillies, tamarind, roasted groundnuts, sesame seeds, urad dal and coriander seeds, adding just the required amount of water to a fine paste
Heat oil in a kadhai and when it gets hot add the mustard seeds, when they splutter add the curry leaves
Next add the cut capsicum pieces and the cubed potato
Add salt, mix, sprinkle a little water and cook covered over medium/low heat till they are nearly cooked
Ensure that the capsicum remains crunchy and does not get overcooked
Now add the ground paste and the grated jaggery, mix well and bring it to a boil
Cook on low flame till you get a semi-solid consistency
Serve hot as a side dish with rice or chappatis

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