Ingredients:
Capsicum - 250gms (cut into long stripes)
Onions - 2 (chopped)
Tomatoes - 2 (Chopped)
Grated coconut - 2 tbsp
Cashew nuts - 10
Yoghurt - 1/2 cup
Chilli powder - 1 tsp
Turmeric powder - 1/4 tso
Coriander powder - 1/2 tsp
Salt to taste
Oil - 1-2 tbsp
Mustard seeds- 1/4 tsp
cumin seeds - 1/2 tsp
Urad dal - 1 tbsp
Red Chillies - 2-3
Curry leaves
Method:
Capsicum - 250gms (cut into long stripes)
Onions - 2 (chopped)
Tomatoes - 2 (Chopped)
Grated coconut - 2 tbsp
Cashew nuts - 10
Yoghurt - 1/2 cup
Chilli powder - 1 tsp
Turmeric powder - 1/4 tso
Coriander powder - 1/2 tsp
Salt to taste
Oil - 1-2 tbsp
Mustard seeds- 1/4 tsp
cumin seeds - 1/2 tsp
Urad dal - 1 tbsp
Red Chillies - 2-3
Curry leaves
Method:
- Grind the coconut and cashew nuts into fine paste using water.
- Heat oil in kadai, fry mustard seeds, cumin, Urad dal, red chillies and curry leaves until mustard crackles.
- Add onions, tomatoes and dry spices and saute for 3-4 minutes
- Add capsicum and cook till pieces become tender.
- Add coconut paste and mix well, cook another 5 minutes in low flame.
- Finally add yoghurt and cook covered for 2-3 minutes.
- Serve with rice or roti.
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