Peppers simmered in peanut sauce with a touch of sourness from tamarind makes an intriguing dish. The coriander, cumin, sesame and coconut add a vibrant taste and rich texture.
You can choose from the wide array of peppers like Anaheim chili, banana pepper, bell pepper, Fresno pepper, jalapeno pepper, poblano pepper, Serrano pepper depending on how hot you like it.
I used a green and a red bell pepper, the mildest of all. Choose a pepper with thick skin. I recommend jalapenos if you enjoy spicy food. The spice level goes up my multiple notches with jalapenos.
Ingredeints:
2 bellpeppers cut into 1 inch squares
1 onion chopped, sautéed and coarsely ground
1 tbsp ginger garlic paste
Juice extracted from walnut sized tamarind ball or 1 tbsp tamarind paste
2 tbsp oil
1 tsp chili powder
½ tsp turmeric
Salt to taste
Roast and grind:
1 tbsp coriander
1 tsp cumin
1 tbsp peanuts
½ tsp sesame seeds
1 tbsp dry coconut powder or fresh grated coconut
2 red chilies
For Seasoning:
1 tsp cumin
1 red chili
Curry leaves
Heat oil in a pan, sauté bell peppers with a pinch of salt for two minutes on relatively high heat, stirring constantly. Do not let the peppers wilt or loose color. Remove form pan with a slotted spoon and set aside.
Mix the ground masala, ground onion and ginger garlic paste.
In the same heated pan now at medium heat add seasoning followed by the mixed paste. Sauté for few mintues. Peanuts tend to stick to the bottom, stir often. Add chili powder, turmeric and salt. Sauté for couple more minutes.
Add tamarind juice or tamarind paste along with half cup water. Bring it to a boil.
Add bell peppers and also water (if required) to get the right consistency. Gravy should not be too thick or too watery.
Let it simmer for 8 to 10 mintues. Remove from heat when the bell peppers are just about cooked. Do not let them get mushy.
2 bellpeppers cut into 1 inch squares
1 onion chopped, sautéed and coarsely ground
1 tbsp ginger garlic paste
Juice extracted from walnut sized tamarind ball or 1 tbsp tamarind paste
2 tbsp oil
1 tsp chili powder
½ tsp turmeric
Salt to taste
Roast and grind:
1 tbsp coriander
1 tsp cumin
1 tbsp peanuts
½ tsp sesame seeds
1 tbsp dry coconut powder or fresh grated coconut
2 red chilies
For Seasoning:
1 tsp cumin
1 red chili
Curry leaves
Heat oil in a pan, sauté bell peppers with a pinch of salt for two minutes on relatively high heat, stirring constantly. Do not let the peppers wilt or loose color. Remove form pan with a slotted spoon and set aside.
Mix the ground masala, ground onion and ginger garlic paste.
In the same heated pan now at medium heat add seasoning followed by the mixed paste. Sauté for few mintues. Peanuts tend to stick to the bottom, stir often. Add chili powder, turmeric and salt. Sauté for couple more minutes.
Add tamarind juice or tamarind paste along with half cup water. Bring it to a boil.
Add bell peppers and also water (if required) to get the right consistency. Gravy should not be too thick or too watery.
Let it simmer for 8 to 10 mintues. Remove from heat when the bell peppers are just about cooked. Do not let them get mushy.
Enjoy it with biryani or naan.
Tips: Onions have to be sautéed until they aquire a brown hue. But do not let them burn. While roasting masala remember to add coconut at the end. I grind masala followed by ginger garlic and then onion in the same jar.
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