For Week 4 of BM #49, Here are recipes from my bookmarks.
Today's recipe is from my friend, Sreedevi, who gave us a taste of this delightful side dish at a party.
I found that the taste, color and ingredients are slightly different from how I make it. So I promptly noted down her method and tried it at home with very good results. It made a delightful accompaniment to Pulao.
*Chillies/Peppers (The not so hot variety) 1/4 lb
Onion 1 medium
Green chillies 1-2 (optional)
Ginger-Garlic Paste 1 tsp
Cardamom (Elaichi) 1-2
Cinnamon 1 inch
Dhania Powder 1 tsp
Red Chilli Powder 1/4 tsp (Optional)
Salt as per taste
**Yogurt/Curds 1/2 cup
Coriander leaves few sprigs for garnish
Cooking Oil 3 TbspFor the Gravy -
Peanuts, roasted handful
Coconut powder 4 Tbsp
Sesame seeds (til/nuvvulu) 2 Tbsp
*I used the Hot Banana Peppers, deseeded and sliced them into 2 inch pieces.
** I added sour curds. If fresh curds are used, please add a spoon of thick tamarind paste.Method Of Preparation -
In a heated pan, add oil and saute the pepper slices until they are golden brown. Using a slotted spoon, remove onto paper towels to drain excess oil.
In the remaining oil, add the cloves, cinnamon, cardamom, green chillies, onion, ginger-garlic paste. Sprinkle a little salt and saute until the onions turn translucent.
Remove from heat. Upon cooling, blend the sauteed mixture into a smooth paste.
Heat the pan again and let the paste simmer and the oil ooze out. Add Dhania powder, Salt, Red Chili powder and water to make the gravy a little on the runnier side.
Add the yogurt and the sauteed peppers, let it cook for a few minutes and remove.
Garnish with chopped coriander leaves and serve hot with pulao or biryani of your choice. It goes well with plain steamed rice as well.
Preparation Time 30 min