DONNE MENANSINAKAYI MOSARU SASIVE

 DONNE MENANSINAKAYI MOSARU SASIVE

Capsicum ( called Bell Pepper in the United States) is a commonly available vegetable in India. In Hindi, it is called Shimla Mirch while as in Kannada, it is called Donne Menasinakayi.
We use this versatile vegetable to make side dishes, snacks, as well as raita.

As you know, capsicum/ bell pepper has several health benefits. 

We like capsicum a lot in my family,. So, it is not surprising that you will find many recipes for dishes made with capsicum in this blog, including:-

• Cabbage Stuffed Capsicum 
• Besan Wali Simla Mirch
• Capsicum Menaskai 
• Gobhi Shimla Mirch

Today's dish is from my Home State of Karnataka. It goes well with hot steamed rice and is made with capsicum/bell pepper and curds. The grinding of mustard seeds (called Sasive in Kannada) along with coconut gratings and chillies gives it a distinctive flavour which we love! I have adapted this from a YouTube video by Veg Recipes of Karnataka.

We loved this with hot steamed rice and rasam. I am sure you will like this too! 

Ingredients:

• Capsicum, large- sized,  2 
• Fresh Curds 1/2 cup
• Salt, to taste 

To Be Ground To A Paste:-

• Fresh Coconut Gratings, 1/2 cup
• Green Chillies, 2
• Mustard Seeds, 1/2 tsp

For Seasoning :-

• Mustard Seeds, 1/2 tsp
• Urad Dal, 1 tsp
• Red Chilli, broken into halves, 1
• Curry Leaves, a few
• Asafoetida, 1/4 tsp 
• Oil, 1 tbsp

Method:- 

Wash the capsicum and remove the stalk, cut the capsicum and discard the core

Chop the capsicum into small pieces

In a mixer jar, grind together the fresh coconut gratings, green chillies and mustard seeds to a fine paste adding the required amount of water. Keep aside

Heat oil in a thick bottomed kadhai and on medium heat, add the mustard seeds

When they start to splutter add the urad dal and saute till the dal changes colour

Add the broken red chilli, asafoetida and curry leaves and saute for a few seconds

To this add the chopped capsicum and a little salt. Saute on medium heat till the capsicum gets cooked  and a little roasted  ( take care this does not get burnt) 

Allow this to cool

In a bowl mix together the freshly ground paste and the curds

Now add the roasted capsicum and salt to taste. Mix well

Add water -only if required - to get the desired raita-like consistency 

Serve with hot steamed rice