Green Pepper and Peanut Curry

I have been making this curry for the last 20 years. It’s very easy to prepare once you have the ingredients. It is absolutely delicious besides being very good for your health and also vegan.

In the Indian Ayurveda system, it is recommended that every food that we consume contains the tastes of sweet, sour, salty, pungent, bitter and astringent. This curry comes very close to fulfilling all these tastes. it’s definitely a must try recipe.

This curry is traditionally called Capsicum Kairus in India. It’s a specialty of a region broadly known as the Konkan which is a rugged section of the Western coastline of India. It comprises of various places in India like Maharashtra, Goa, etc. This region is famous for mouth watering food, great beaches, seafood and delicacies with coconut and local spices.

Jaggery is a traditional cane sugar made from sugarcane juice and can vary in colour from a golden brown to a dark brown. It’s used extensively in Indian sweets and cooking. You can substitute it with brown sugar or palm sugar.

Urad dal is actually split and dehusked black gram lentils. It is white in colour. It is usually used to season Indian food along with mustard and curry leaves. These three ingredients are the standard seasoning used for most Indian recipes.

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PREP: 20 minutes  COOK TIME: 30 minutes  SERVES: 4

Ingredients

  • 3 green peppers, cut into large pieces
  • 2 tomatoes, chopped
  • ½ cup grated coconut
  • 1/2 tsp turmeric powder
  • 1 tbsp sesame seeds
  • ½ tsp mustard seeds
  • 1 ½ tsp urad dal
  • 1 ½ tsp yellow split peas
  • 1 sprig curry leaves
  • 6 tbsp roasted peanuts
  • 1 tsp tamarind paste
  • 2 tbsp jaggery/palm sugar/brown sugar
  • Salt to taste
  • 3 tbsp vegetable oil

Roast

  • 1 ½ tbsp coriander seeds
  • 2 tsp urad dal
  • 4 red chillies
  • ¼ tsp fenugreek seeds

Dry roast the coriander seeds, 2 tsp urad dal, fenugreek seeds and red chillies separately. Grind to a fine paste with the coconut and turmeric powder.

Roast the sesame seeds and powder. Set aside.

Heat the oil in a large pan or wok, add the mustard seeds, urad dal, yellow split peas, curry leaves and peanuts. Add the green pepper, tomatoes, ground paste, sesame powder, tamarind paste, salt and 1 cup water. Cook until the peppers are tender. Add the jaggery/brown sugar and simmer for five minutes. Serve with steamed rice or chapattis.

 

 

 

 

 

Published by

A Hint Of Spice

Hi. I am Padma and I am passionate about delicious food. Food is amazing in that it can take you to another place and time in your life just by the taste, smell and touch. Even a photograph evokes memories that lie dormant within us. I still remember a coconut candy that I used to eat as a child. Even though it’s not available now, I clearly remember the taste. It takes me back to my childhood pleasures as nothing else can. Being Indian, my palate is so used to spices. I started experimenting by mixing spices with European and other Western cuisines. The result is truly delicious. I love trying out different spices with different recipes. Sometimes I use the powder and sometimes I grind the spices with other herbs, onions, etc in the blender. The result is quite spectacular – a lovely fusion of the East and West. I hope you like my recipes and are inspired enough to try out a few of them. I would love to hear back from you. You can contact me at pvardaraj@gmail.com.

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