Blogging Marathon #60: Week 3/ Day 2
Theme: Regional Specials
Dish: Pepper & Onion Gojju (Mysore style Masala curry)
For the second day of this week's BM, I made a lip smacking Mysore curry with peppers and onions. Highlight and the base of the dish is a delicious coconut gravy.
This recipe is again from Vani's blog, Mysoorean. I made her Kattina dal and this pepper curry for a simple, comforting and delicious meal.
Pepper Gojju (Mysore Pepper Masala curry)
Ingredients:- 2 Medium Green Peppers, chopped
- 1 Medium Onion, chopped
- 2tsp Tamarind paste
- 1tbsp Jaggery
- ½cup Coconut
- 1tsp Rice
- 2~3 Green chilies
- 2tsp Rasam powder (homemade or store-bought)
- 1tsp Roasted Sesame seeds
- 2tsp Oil
- 1tsp Mustard seeds
- 1tsp Cumin seeds
- 1tsp Asafoetida
- ¼tsp Turmeric
- 8~10 Curry leaves
- To taste Salt
- Make the masala: Grind coconut, rice, green chilies, rasam powder, roasted sesame seeds with just enough water into a smooth paste.
- Heat oil in a pan on medium flame, add mustard, cumin seeds and once the seeds start to splutter, add asafoetida and curry leaves.
- Next add onions, peppers and cook till the veggies are slightly tender. Stir in the tamarind paste and salt. Cover and cook till the veggies are completely done.
- Add the coconut paste and mix well. Bring the mixture to a boil and turn off the heat.
Lets check out what my fellow marathoners have cooked today for BM# 60.
i love bell peppers and this gojju is sooo new to me :) bookmarked !
ReplyDeleteThe gravy sounds delicious and would work with many vegetables.
ReplyDeletePeppers curry with all those ingredients sounds lip smacking.
ReplyDeleteSuch a irresistible pepper curry to relish with rice or rotis, very tempting.
ReplyDeletePepper curry looks so inviting..
ReplyDeleteI thought gojju is a tamarind based gravy never imagined a curry :)
ReplyDeletethe seasonings must make this curry awesome
ReplyDelete