Friday, October 17, 2008
Preparation :-
- Take 4 or 5 small size capsicums , wash them and pat dry with a kitchen towel . Cut each capsicum into 2 horizontal halves .
- Heat a pan add 1 tspn oil in that fry 1 cup of onions , 3 green chillies and 1 tspn ginger garlic paste . When cooled grind it to a paste .
- Make 1 cup of tomato puree (fresh).
- Dry fry 1tbspn sesemam seeds and grind it .In next round add 1/2 cup curd and grind again to a smooth paste. With this prerequisites for preparing curry is completed.
- Now Heat a kadai pour 1cup oil . When it turns hot deep fry capsicums in small batches and take out into a plate . (be careful sometimes seeds may splutter)
- In the same oil add 1/2 bunch of fenugreek leaves ( methi leaves) , after a minute add grinded onion paste , after 2 mins add tomato puree , when oil separates out add sesemam-curd paste , add 1/2 tspn coriander powder , 1/2 tspn cumin powder , salt , chillypowder , turmeric and 1/4 tspn garam masala powder . Mix nicely .
- After 2 mins add fried capsicums and enough water to get ur required consistency.
- Fry this mixture nicely till oil separates . Next add 2 tspns pav-bajji masala powder and few strigs of coriander leaves . Mix it and after 5 mins switchoff stove . (pav -bajji masala is the main ingredient which gives kick to this dish).
- Serve hot this capsicum kofta curry with veg biryani / jeera rice . This goes really good with rotis .
8 Comments:
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usha
Looking fwd to seeing you both soon.
Cheers
Bhuvana
Happy Diwali to you too! what's cooking at your end.
Wellington lo Diwali festivals ayinayi last week, bavundhi.
cheers
rajani
http://myworldofrecipes.blogspot.com/2008/09/minapa-dosa.html
If u r grinding in mixcy then take 1 :2 ratio of urad dal and raw rice. If u r grinding in grinder u can soak 1:3 ratio of urad dal and raw rice.
-Cheers,
Preethi.
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