This is a simple to cook and a tasty one too. Goes well with Roti and Paratha...
Ingredients:
4 medium sized Capsicum chopped/chopped
1 small bowl Peanuts (approx 100-120 gms)
3 teaspoons cumin seeds
1 teaspoon mustard seeds
1 teaspoon fenugreek seeds
5 teaspoons oil
Chili Powder to taste
3 Tablespoon tamarind pulp (suggest to add small amount of sugar/jaggery to pulp)
salt to taste
Procedure:
Roast Cumin seed and peanuts until golden brown. Ground them to paste adding little water. sets this paste aside.
Heat oil in a cooking pan/kadhai. add mustard seeds and fenugreek seeds and let them crackle. Add chopped capsicum. Toss them for a while... Take them aside. In same pan with the leftover oil add the paste of roasted peanuts and cumin seeds. Simmer them for a while. Add tossed capsicum to it. Fry for a little while before adding Tamarind pulp. Add chili powder and salt to taste. Simmer for a while and there it is ready to be served...
Ingredients:
4 medium sized Capsicum chopped/chopped
1 small bowl Peanuts (approx 100-120 gms)
3 teaspoons cumin seeds
1 teaspoon mustard seeds
1 teaspoon fenugreek seeds
5 teaspoons oil
Chili Powder to taste
3 Tablespoon tamarind pulp (suggest to add small amount of sugar/jaggery to pulp)
salt to taste
Procedure:
Roast Cumin seed and peanuts until golden brown. Ground them to paste adding little water. sets this paste aside.
Heat oil in a cooking pan/kadhai. add mustard seeds and fenugreek seeds and let them crackle. Add chopped capsicum. Toss them for a while... Take them aside. In same pan with the leftover oil add the paste of roasted peanuts and cumin seeds. Simmer them for a while. Add tossed capsicum to it. Fry for a little while before adding Tamarind pulp. Add chili powder and salt to taste. Simmer for a while and there it is ready to be served...
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