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Bell Pepper Masala
By : VIJAYALAKSHMI PETLURICategory : Curries, Curry leaves
Servings : 2
Time Taken : 30-45 mins
Rating :
Method
- Cut the bell peppers in to medium pieces.
- Soak the tamarind in a warm water.
- Heat a fry pan and add some oil in it.
- Fry the bell pepper pieces in oil until golden brown. Put them aside.
- Roast the peanuts, sesame seeds, dhania and coconut separately.
- Grind them to make a paste with little bit water.
- Take heavy bottom vessel and put the remaining of oil and heat.
- Add mustard seeds and methi seeds for seasoning.
- Now add the peanut, dhania, sesame seeds paste. Fry them.
- Now add the tamarind paste (this paste should not be much thick or watery).
- Add chili powder, turmeric and salt.
- Stir it and put lid. Reduce the heat and make sure the masala is cooked well.
- Cook about 10 minutes. Now add fried bell peppers. Allow to cook again 5 min.
- Garnish with kasuri methi or cilantro.
- This curry is good for any rice items and poori or chapati.
Ingredients:
1/2 kg - bell peppers
1/4 tsp - methi seeds
70 g - sesame seeds
70 g - peanuts
6 tbsp - dhania
50 g - coconut
4 tbsp - red chili powder
1/2 tsp - mustard seeds
150 g - tamarind
150 g - oil
salt to taste
1/2 kg - bell peppers
1/4 tsp - methi seeds
70 g - sesame seeds
70 g - peanuts
6 tbsp - dhania
50 g - coconut
4 tbsp - red chili powder
1/2 tsp - mustard seeds
150 g - tamarind
150 g - oil
salt to taste
RECIPES BY VIJAYALAKSHMI PETLURI
