CAPSICUM MENASKAI

 CAPSICUM MENASKAI

In the Udupi- Mangaluru area of my Home State of Karnataka, "Menaskais "( also called Gojjus)  are spicy- sweet gravies made of different types of vegetables, and some fruits. They are served as an accompaniment to hot steamed rice. Today's is made with capsicum/bell peppers. 

Capsicums are strong in Vitamin C and have other health benefits as well. Elsewhere in this blog, you will find other recipes made with capsicum, such as :-

• Tilli Phalli Shimla Mirch
• Capsicum Masala Curry 
• Capsicum & Onion Chutney

I have adapted this recipe from Udupi style Capsicum Gravy/Menaskai in the popular website: Veg Recipes of Karnataka. 

We loved this and I'm sure if you try it out, you will love it too! 

Ingredients:-

• Capsicum, 3
• Tamarind, a lemon sized ball 
• Turmeric Powder, 1/8 tsp
• Jaggery, grated, 1 and 1/2 tbsp 
• Oil,  1 tsp + 1 tsp for roasting ingredients for grinding 
• Salt, as per taste

Grind To A Smooth Paste : -

• Sesame Seeds, 1 tbsp
• Coriander Seeds, 1 tsp
• Byadgi Red Chillies, 5
• Fenugreek/Methi Seeds, 1/4 tsp
• Coconut Gratings, 1 cup

For Seasoning:--

• Mustard Seed, 1/2 tsp
• Chana Dal, 1/2 tsp
• Urad Dal, 1/2 tsp
• Red Chilli, 1, broken into halves
• Curry Leaves, a few 
• Oil, 2 tsp 

Method:-

Wash the capsicum, remove the core and de-seed. Chop the capsicum and keep aside

Soak the tamarind in 1/2 cup of warm water for about 10-15 minutes. Extract the juice and discard the pulp of the tamarind

In a thick-bottomed kadhai dry roast the sesame seeds till they pop. Keep aside

Next add 1 tsp of oil and on medium heat add and roast the coriander seeds and methi seeds till they change colour. Keep aside

Now roast the red chillies and keep aside

In a mixer jar, grind together the coconut gratings, roasted red chillies, coriander seeds, methi seeds and sesame seeds to a smooth paste adding the required amount of water

Heat 1 tsp of oil in the same kadhai, and add the chopped capsicum and sauté for one minute

To this add the turmeric powder, tamarind juice and grated jaggery and mix well 

Cover and cook on medium flame till the capsicum gets done (Please ensure the capsicum remains firm and does not get overcooked )

Now add the ground paste prepared earlier, salt to taste and mix well

Add water if required to get a thick gravy-like consistency and bring to a boil

Lower the flame and allow it to simmer for a couple of minutes

Heat 2 tsp of oil in a small pan and on medium heat add the mustard seeds, and when they splutter add the Chana Dal and Urad Dal and sauté till the dal change colour

Next add the broken red chilli and curry leaves and sauté for a few seconds

Pour this seasoning on to the Capsicum Menaskai

Switch off the gas and transfer the Capsicum Menaskai to a serving bowl