It has been a strange week so far. When the weather was bright and sunny, I was in no mood to cook and click. But when I cooked to click, the weather turned gloomy and dull, which means not much cooking or clicking was done this week :-( But I made sure I had a dish ready for 'Cooking from Cookbook Challenge'. I actually made it last week along with the mixed dal sambar.
Today's dish is from a Telugu cooking show. The combination of pepper and coconut sounded interesting and so I tried it right away. It is definitely a different and delicious combination.
Ingredients: Serves 2~3
Ingredients: Serves 2~3
Peppers - 2 mediumm, chopped into big pieces (I used a combination of green & red peppers)
Coconut - 3tbsp, ground into a smooth paste
Green Chilies - 2, slit
Red Chili powder - ½tsp (adjust as per taste)
Ground Coriander - ½tsp
Ginger-garlic paste - 1tsp
Mustard seeds - 1tsp
Cumin seeds - 1tsp
Turmeric - ½tsp
Salt - to taste
Method:
Ground Coriander - ½tsp
Ginger-garlic paste - 1tsp
Mustard seeds - 1tsp
Cumin seeds - 1tsp
Turmeric - ½tsp
Salt - to taste
Method:
- Heat 1tbsp oil in a pan, add the cumin and mustard seeds and once the seeds start to splutter, add the green chilies and ginger+garlic paste. Cook for 1 minute.
- Add the coconut paste, turmeric and red chili powder. Mix well and cook for 2~3 minutes, stirring continuously.
- Add the pepper pieces, salt and some water; cover and cook till the pieces are tender.
- Add the ground coriander, mix well and cook for another 2 minutes. Serve with rice or roti.
Linking this to Valli's 'Cooking from Cookbook Challenge: September -- Week 2'.
Very different masala, never cooked capsicum with coconut, looks delicious and flavourful.
ReplyDeletehahah..guess what I have the same dish coming up!..your bowl surely looks so much more appealing!
ReplyDeleteAlthough, this recipe seems like a simple & quick fix, it looks wonderfully delicious, Pavani.
ReplyDeletewith the coconut this must be a yummy dish with rice
ReplyDelete