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