Masalayachi Mirchi Recipe
Ingredients
| Capsicums - 250 grams, cut finely | ||
| Onions | 100 Gram, finley sliced | |
| Tamarind - lime-sized ball | ||
| Jaggery | 1 Tablespoon, grated | |
| Coconut | 1 Tablespoon, grated | |
| Turmeric powder and garam masala - 1/2 teaspoon each | ||
| Coriander leaves - a handful | ||
| Mustard seeds | 1/2 Teaspoon | |
| Asafeotida - a pinch | ||
| Salt | 1 To taste | |
Directions
MAKING
1. In a skillet heat 3 tablespoon oil and toss in asafoetida and mustard.
2. When seeds stop spluttering, add mirchi and onions. Fry until red.
3. Squeeze out tamarind to extract 1 cup juice.
4. Add tamarind juice, jaggery, salt and all the spices.
5. Seal with a lid tightly till capsicums are tender and gravy is thick.
SERVING
6. Serve garnished with coconut and coriander leaves.
1. In a skillet heat 3 tablespoon oil and toss in asafoetida and mustard.
2. When seeds stop spluttering, add mirchi and onions. Fry until red.
3. Squeeze out tamarind to extract 1 cup juice.
4. Add tamarind juice, jaggery, salt and all the spices.
5. Seal with a lid tightly till capsicums are tender and gravy is thick.
SERVING
6. Serve garnished with coconut and coriander leaves.
Chef
