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:
Roast the bell peppers directly on the flame till the skin blisters and the pepper softens a bit.
Heat a pan and add some oil.
Add the chopped ginger, garlic, green chillies and onions. Saute it well and cook with a pinch of salt.
Once onions are caramelized and turned slightly brown, add the tomatoes and cook till the tomatoes are reduced.
Add the chilli powder and garam masala and cook it for 2 minutes.
Let this cool and grind it to a paste.
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.
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!
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