Tilli Phalli Shimla Mirch

I saw this recipe on Food Food in a Sanjeev kapoor’s show. It is a sure shot crowd pleaser. The pati loves capsicum, peanut and sesame…and guess what this one dish has it all.

You shall need: [Feeds 2]

3… Medium size capsicums [Diced in small-ish pieces]

1 tbsp.. Oil

1/2 tsp… Jeera/cumin seeds

1/2 tsp… Rai/Mustard Seeds

a pinch of hing

1…green chilly [Diced]

1 tsp… Tamarind paste [to taste]

water

For dry masala-

6 tbsp… Peanuts [roasted]

2 tbsp… Sesame seeds

1 tbsp… Poppy seeds [Soak in water for 10 min]

Salt

1 tsp… Red chilly powder [As per taste]

1/2 tsp… Turmeric

1 tbsp… Dhaniya seeds / corriander seeds

1/2 tsp… Jeera powder

Method:

• In a wok, heat oil.
• Add jeers and rai. Let it splutter.
• Add the green chilly.
• Now add the capsicum and a little water.
• Reduce the flame to low-med. Cover with a lid and cook until half done.
• TO make the masala, in a dry grinder, grind dhaniya seeds first.
• Now add the peanuts, poppy seeds, jeera powder, 1 tbsp sesame seeds, red chilly powder and salt.
• Churn untila coarse powder is made.
• Once the capsicums are half done, tip the masala in the wok.
• Stir well. Add little water if needed.
• Now add the tamarind paste and mix well.
• Taste to adjust the seasoning.
• Serve with bhakri, paratha or Poori.

Cheers

About these ads