| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains | Indian | Indian, Spices and , On the gril, Rubs and sp | 1 | servings |
INGREDIENTS
| 4 | Capsicums cut in long strips | |
| 1/4 | c | Peanuts roasted and skinned |
| 1 | Stalk curry leaves | |
| 4 | Pinches asafetida | |
| 1 | tb | Jaggery grated |
| 2 | tb | Oil |
| 1 | ts | Mustard seeds |
| 2 | Whole red chiles | |
| 1/2 | Coconut grated and roasted | |
| 2 | ts | Split bengal gram |
| 1 | tb | Split black gram |
| 2 | ts | Sesame seeds |
| 1/2 | ts | Coriander seeds |
| 2 | Strips tamarind cut in bits |
INSTRUCTIONS
GRIND TO A PASTE Grind the paste using 1/2 cup water. Heat oil, add mustard seeds, whole chiles, allow to splutter. Add asafetida and curry leaves. Stir. Add capsicums, stir fry for 3-4 minutes. Add ground paste, jaggery, salt, turmeric powder and peanuts. Stir and add 1/4 cup water. Boil and simmer for 7-8 minutes. Gravy must be thick. Serve hot with roti or rice. Karnataka region Converted by MM_Buster v2.0l.
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