This is my favorite , seems to be a hit at parties too , it’s a bit chopping intensive, in the sense you have to thinly , very thinly slice the green peppers and chop the onions finely.
I got this from a recipe book called colorful curries and modified it a bit , I HAVE to, since I find that there’s usually something I don’t have in my pantry plus the healthy kick we are on does not allow me in good conscience to bathe it in oil or butter however fantastic that may taste.
Green peppers – 3 ( the ones we get here are jumbo sized ) can also use a combination of red and green
onions – 1 large finely chopped
Cumin – 1 spoon
Turmeric – 1 spoon
green chilies – 2 finely chopped
yogurt – 5-6 spoons
coconut powder/ scraped /frozen – 2-3 spoons
poppy seeds – khus khus – 1 spoon ( optional)
ketchup – a spoon ( oh c’mon don’t make a face )
Salt to taste
Cilantro to garnish
It’s quite simple really . Slice peppers very thin, throw them in a pan ( dry) ,pinch of salt and heat , till it sears a bit , sweats and softens.
In another pan Heat 2 spoons oil , we use olive. once it’s warm, add the cumin, onion, green chilies, turmeric, salt till it cooks to an almost homogeneous mass, very soft.
Blend coconut, yogurt and poppy seeds to a paste ( use water liberally), add this paste to the onion mixture, let it cook maybe 5-6 min , then add in ketchup ,stir and cook closed for a few minutes.
Add in roasted green peppers and toss well and cook for 3-5 min and turn off flame. garnish with cilantro . It should be a crunchy slightly thick curry based dish.
- Tastes good with Rotis , Pita , Parathas etc.,
- Mild , so if you the kids are spice wimps this will work.
- I’ve never tried this with Rice. but don’t let that stop you, be brave . something about a ketchup added curry and rice turns me off .
- If you add too much sweet yellow / red peppers this becomes almost dessert curry , but again that might float your boat.