Friday, October 27, 2006

Bell pepper gravy curry

A delicate gravy made with light spices. The bell peppers taste awesome in this gravy. You can make the gravy and store in the refrigerator. Just add roasted bell peppers, eggplants or tindora (ivy gourd) when you are ready to use the gravy.

2 medium red bell peppers
2 medium green bell peppers
1/2 cup roasted peanuts
1 tsp channa dal (gram dal)
1 tsp dhania (coriander seeds)
1 tsp jeera (cumin seeds)
4-5 dry red chillies
2 medium onions finely chopped
1 medium tomato finely chopped (or 1/2 cup of canned diced tomatoes)
1 tsp ginger garlic paste
1 tsp fresh chopped coriander leaves
Salt to taste
Oil for seasoning

1. Toast the peanuts, channa dal, dhania, jeera and red chillies in a pan. Fry each one separately; do not add oil while frying.

2. Powder the roasted ingredients and keep aside. You can add a little water while grinding.
3. Pour oil in a pan, add the onions and fry until translucent.
4. Add the chopped bell peppers and cook till soft.

5. Add the tomatoes and ginger garlic paste and fry till the tomatoes becomes soft.
6. Add the ground paste, salt and a little water and simmer for a while till the gravy is cooked.
7. Garnish with coriander leaves.

Serve hot with roti or naan.

Serving size - 1/2 cup
Number of servings - 8

1 comment:

Anonymous said...

Its very tasty . I never taste green pepper with peanuts like this .