Kitchen-Kollections

Bell pepper as we know it in english is known by many names in india…its called banglore mirchi down south while its called shimla mirch in north. For me calling it bell pepper is easy. In this dish, I have used the green bell pepper. This whole process of making a gravy is a bit lengthy but the end result is just superb. It goes very well with pulav or naan. Let me start with the ingredients first -

Ingredients

2 cups diced bell pepper
1 cup tomato chopped
1/2 cup chopped onion
1 tsp ginger garlic paste
red chilli powder
coriandar powder
turmeric powder
salt to taste

To be ground into powder
1/2 cup peanuts
1/4th cup coriandar seeds
1/4th cup sesame seeds
1/2 tsp cumin

For tempering
2 tbs Oil
1/4th tsp mustard seeds
1/4th tsp cumin
4 fenugreek seeds

Shimla Mirch Ka salan

Method

• Grind the ingredients for powder ie. peanuts, coriandar, sesame and cumin.
• Also grind tomato, onion and ginger garlic paste into thick paste without adding any water.
• Now take a pan and add oil into it. Add mustard seeds, cumin and fenugreek seeds. Add the tomato onion paste and fry till the raw smell goes away.
• Meanwhile take another pan and add oil into it and cook the bell pepper for 10 minutes adding little salt to it.
• After the raw smell goes away, add the peanuts paste and mix it well..and cook it for 2 more minutes.
• After two minutes or so, add the cooked bell pepper pieces to the gravy and let it simmer for 5 minutes. Then switch off and serve hot with either pulav or naan or even plain chapathi.

Hope you like it.