| 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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