Sick of eating the same old veggies? Try something different - Mirchi Ka Saalan. This spicy, tangy dish is best eaten with hot Chapatis (Indian flatbread) or Parathas (layered Indian flatbread).
- 4 large capsicums (green bell peppers) or banana peppers
- 1/3 cup dessicated coconut
- 1/3 cup roasted, unsalted peanuts
- 2 tbsps ginger paste
- 1 tsp sesame seeds
- 3 green chillies (reduce for less heat)
- 5-6 tbsps ghee/ vegetable/ canola/ sunflower cooking oil
- 1/2 cup yogurt
- Golf ball-sized lump of tamarind - soak in hot water and extract pulp
- Salt to taste
- Fresh chopped coriander to garnish
- If you are using green bell peppers, quarter them.
- Grind the coconut, peanuts, sesame, green chillies and ginger to a smooth paste in a food processor. Keep aside for later use.
- Shallow-fry the peppers in the ghee/ oil till done. Remove and keep aside on paper towels.
- In the same oil, fry the coconut paste for 15 minutes (on a medium flame). Stir frequently to prevent from sticking to the pan or burning.
- Now add the yogurt and mix well. Cook for 2-3 minutes.
- Add the tamarind pulp and mix. Season with salt to taste.
- Add enough warm water to make a little gravy and mix well.
- Allow the gravy to come to a boil, simmer and add the fried peppers. Cook for 2-3 minutes.
- Garnish with fresh chopped coriander and serve with hot Chapatis (Indian flatbread) or Parathas (layered Indian flatbread).