Monday, November 30, 2009

Capsicum/Shimla mirchi/green bell pepper with coconut and ginger

Capsicum/ bell pepper can be eaten both raw or cooked. I  cook capsicum in different ways and this is one of them. It is easy to make and tastes great.

4 capsicum/bellpepper/shimla mirchi (de-seeded and cut into bite sized pieces)
1&1/2 inch ginger
2 tbsps fresh coconut or dessicated coconut pwdr
4 green chillies(adjust to taste)
1 large garlic pod
A pinch of turmeric
Salt to taste

Make a paste of coconut, ginger, garlic, green chillies with very little water if necessary and keep aside.

1tsp aavalu/mustard seeds
1tsp jeera/cumin seeds
2 dried red chillies- torn
6-8 curry leaves
1/2 tbsp minappappu/urad dal
1 tbsp oil

Heat a pan add oil and when hot add the mustard seeds and cumin seeds and when they start to splutter, add the dried red chillies , curry leaves and urad dal and when the dal changes color, add the cut capsicum pieces and saute for 2-3 mins. Add the tumeric and about 4-5 tbsps water and cook on low heat covered for 6-8 mins. Add the paste of coconut, ginger, garlic, green chillies and salt and cook till the capsicum is a little soft.
Serve with rice or phulkas. Enjoy!!!

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