| 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
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