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Monday, July 6, 2020

Special Mirchi Curry(SWEET SOUR)

Special Mirchi Curry(SWEET SOUR)


6 large green mirchas (green capsiCums)
2 large potatoes
cup roasted ground peanuts
2 tbsp chana dhal (boiled)
tsp mustard seed
1 tsp methi masala (See page 253)
1tsp red chilies
1tsp til seeds (sesame)
1tbsp grated coconut (fresh or desiccated)
2 tsp tamarind juice
2 tbsp oil
Salt to taste
1 tbsp brown sugar
Cut each green mircha (capsicums) into eight pieces.

Peel potatoes and cube into pieces. Crush peeled peanuts
coarsely.

Into a pot put the oil and slowly fry the green mircha

and potatoes in it till they just begin to change color.
Remove peppers and keep aside. Add the crushed pea-
nuts, tamarind juice, sugar, and salt to taste. Add 1 cup
water and cook very slowly till potatoes are done. Return
peppers to pot.

Meanwhile, pound the boiled chana dhal and add the

mustard seed, tal, and coconut and pound a little longer.
Add the methi masala (Grandma's methi masala, Page
253) and the red fine chilies and add to the pot of mircha
and potatoes. Stir in well and cook for just 5 minutes
longer. Serve hot with puris or Rotis.

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