(Originally written during COVID)
We are still in lockdown and a lot of ingredients are scarce. I had mini green bell peppers or capsicums at home and was wondering what to do with them. I had made stuffed veggies recently and didn’t want to do the same again. While rummaging through my fridge I found a bit of coconut milk too. And here is what my mind concocted!
This serves 4
Ingredients:
Bell peppers, mini (any colour) 10-12 You can use large peppers too. Adjust the quantity accordingly.
Coconut milk 250 ml
Onions 1 large, chopped
Garlic 3-4 pods, chopped
Ginger chopped, 1 tsp
Tomatoes 2, chopped
Green chillies 2, sliced
Lemon juice 1 tbsp
Red chilli powder 1 tbsp
Garam masala powder 2 tsp
Salt to taste
Oil
Method:
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Roast the bell peppers directly on the flame till the skin blisters and the pepper softens a bit.
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Heat a pan and add some oil.
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Add the chopped ginger, garlic, green chillies and onions. Saute it well and cook with a pinch of salt.
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Once onions are caramelized and turned slightly brown, add the tomatoes and cook till the tomatoes are reduced.
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Add the chilli powder and garam masala and cook it for 2 minutes.
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Let this cool and grind it to a paste.
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Add the paste back in the pan and add the coconut milk and lemon juice. Cook it for 2 minutes or till the gravy is semi thick and ready.
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Add the roasted bell peppers, season with salt and garnish with mint and coriander leaves.
You can serve it with a bowl of rice. I used brown rice but you can substitute for white rice or even rotis!