| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains | Andhra | 1 | servings | |
INGREDIENTS
| 6 | sm | Size capsicum; (you don't find small capsicums very often, so you'll have to choose them carefully) |
| 1 | Whole onion cut finely | |
| 4 | lg | Tablespoons grated coconut |
| 6 | Cashew nuts | |
| 6 | Groundnuts | |
| 1 | ts | Jeera; (cummin seeds) |
| 3 | ts | Til; (sesame seeds) |
INSTRUCTIONS
MASALA from Supriya Supriya's family are from Secunderabad in the state of Andhra Pradesh. This is one of Supriya's mother's recipes who says it is a typical dish made in most Indian homes. Wash capsicum. With small knife scoop out the centre portion of capsicum with stem, so that you have a small opening to fill. Grind coconut, cashew nuts, groundnuts,jeera, til into a thick paste. It must not be too watery. Now heat oil, golden brown finely cut onion add the masala and cook for 7-8 mins. Leave the masala to cool. After masala is cool, fill capsicums with it completely. In a hollow pan, add little oil and place the capsicums to cook. Cover with a lid. As each side browns, place the capsicum accordingly so that the uncooked portion browns. It's very delicious and can be eaten with chapathi. Posted to CHILE-HEADS DIGEST by Gerardo Ametxazurra <ametxa@arrakis.es> on Dec 16, 1998, converted by MM_Buster v2.0l.
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