Preparation Time : 20 minutes
Cooking Time : 25 – 30 minutes
Serving : 4-6 members
Description
My mom is the most sophisticated lady I know on earth. She does a million things at a time and is the centre of attention any where she goes. But she hates to cook and is the last thing she wants to do as well. I know all your minds reading this is ticking with how on earth are you so passionate about food and cooking then ??? Well it’s all from the so called genes that’s been given to me from my grand ma and my aunts ( dads mom and his sisters ) oops coming back to the point. Once on a visit to mom’s place, she had catered lunch for us from a home chef being her own self with laziness to cook . As hubby dear is fussy about eating food from out side, I made sure to taste the dishes ahead and all the dishes were yummy yum. Mom had ordered a typical Muslim lunch with mutton biriyani , onion raitha , a tangy gravy usually it’s made with brinjals, a chicken fry and a firni for dessert. We all relished the lunch with our mouths zipped about the food being catered from outside as hubby dear would just not eat the food. After lunch he kept saying every thing was pitch perfect today. We all kept giggling silently to ourselves. The tangy gravy was my favourite and as tasting it, I kept revising the dishes preparation and Ingredients used. I made sure to try the same the following day at moms place as we had my cousin sister’s in – laws visit us for lunch from United States. My cousin’s mother – in – law also went head over heels over the tangy dish and took the recipe from me then and there. When ever this dish is served, the recipe is a must share as I remember sharing this recipe with my aunt ( moms last sister ) too. I do use small sized whole slit egg plants and three colour bell peppers using the same recipe. What ever variation it’s lip smacking good. Only later did I know this is an authentic dish very own to the memon Muslims from Bangalore side. With access to the world wide net, did check the recipe and not bad as I did represent the dish as the original recipe. With a big pat on my back from myself…. I Felt delighted as creations do ample justice to their deliciousness.
Ingredients
Ingredients | Quantity |
|---|---|
| Capsicums | 250 grams cut into finger size strips |
| Onion | 1 sliced |
| Cumin powder | 1 teaspoon |
| Fenugreek powder | 3 pinches |
| Red chilli powder | 2 teaspoons |
| Tomato | 4 puréed ( grind with out adding water ) |
| Black pepper corns | 1 /4 teaspoon |
| Garlic paste | 1/2 teaspoon |
| Turmeric powder | 1/4 teaspoon |
| Salt | to taste |
| Dry red chillies | 3 |
| Curry leaves | few |
| Tamarind pulp | 6 tablespoons |
| Green chillies | 2 slit |
| Coriander leaves | 2 tablespoons chopped |
| Oil | 8 tablespoons |
Ingredients to grind
Ingredients | Quantity |
|---|---|
| Onion | 1 fried to pink |
| Poppy seeds | 1 tablespoon |
| Sesame seeds | 1 tablespoon |
| Grated coconut | 1 tablespoon |
Method to grind
Grind all the above ingredients together to a smooth paste using little water .
- Heat oil in a wide pan . Add the sliced onion and fry to a golden colour .
- Top with garlic paste and fry to crisp . Mix in cumin powder , fenugreek powder , turmeric powder , red chilly powder , green chillies , salt to taste and puréed tomatoes .
- Sauté for seven minutes and add the ground paste .
- Mix well and cook further for another two minutes stirring occasionally making sure the bottom does not burn .
- Top with whole red dry chilies , pepper corns , and curry leaves . Stir well and add the capsicum strips .
- Toss well and cook for ten minutes in medium heat to tender . Add the tamarind pulp mix well .
- Bring to boil , then simmer until oil floats on top . Taste and adjust . Garnish with chopped coriander leaves .
- Serve hot as a side dish with biriyani , Paulo , anything and everything.
Notes
Can do the same with whole tiny slit egg plants .
At times I use red bell peppers alone or a mix of red , yellow and green to add more colour to the dish .
