| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains | Andhra | 1 | servings | |
INGREDIENTS
| 12 | Capsicums *; up to 18 | |
| 1 | Onion; Chopped Finely | |
| 4 | tb | Grated Fresh Coconut |
| 6 | Cashew Nuts; (Jumbo size) | |
| 6 | Groundnuts; (Candlenuts or Macadamias can be used as substitute) | |
| 1 | ts | Jeera; (Cumin Seeds) |
| 3 | ts | Til; (Sesame Seeds) |
INSTRUCTIONS
MASALA This recipe is popular in Andhra Pradesh, India. I have had it as a drink snack. * (Serrano, Jalapeno, and Habanaro if you're really into serious fire) 1. Wash capsicum. With small knife scoop out the center portion of capsicum leave stem stem. So that you have a small opening to fill. 2. Grind coconut, cashew nuts, groundnuts, jeera, til into a thick paste. It must not be too watery. 3. Now heat oil, golden brown finely chopped onion add the masala and cook for 7-8 minutes. 4. Leave the masala to cool. 5. After masala is cool, fill capsicums with it completely. 6. In a hollow pan, add little oil and place the capsicums to cook. 7. Cover with a lid. As each side browns, place the capsicum accordingly so that the uncooked portion browns. 8. It's very delicious and can be eaten with chapathi. It is a good drink snack. Posted to CHILE-HEADS DIGEST by [email protected] on Mar 28, 1999, converted by MM_Buster v2.0l.
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