Capsicum/Bell Pepper Stew is rich in calories with a heavenly taste of coastal regions which is dominated with fresh coconut.
Regional Dish: Goa, Kerala
Cuisine Style: Goa| Cooking Time 45 minutes | Take it with Roti or rice| Type Curry | Shelf Life : 1 day.| Quantity : 6 Servings.
Appx. Nutritional values calculated for 1 serving:
Calories (210Kcal), Carbohydrates (18 g), Protein (4 g), Fat (8 g).
- 3 large Bell Peppers/Capsicums cut into 1 inch cubes
- 3-4 cups/1 can Coconut Milk (Keep thin and thick milk separately if using fresh coconut
- ½ tsp. Turmeric Powder
- 1-2 tsp. Jaggery
- Extract from 1 small Lime sized Tamarind Pulp/1 tsp. Tamarind Paste
- Salt to taste.
- For Spice Powder:
- 1 tsp. Toor Dal/Split Red Grams
- 1 tsp. Channa Dal/Split Chickpeas
- 1 tsp. Urad Dal/Split Black Grams
- 1 tsp. Coriander Seeds
- ½ tsp. Jeera/Cumin Seeds (Optional as original recipe doesn’t use it)
- 5-6 Dry Red Chillies (Adjust acc to taste)
- 4-6 tsp. White Poppy Seeds
- 1 tsp Oil
- For Tadka/Tempering:
- 1 tbsp. Oil
- 1 tsp. Mustard Seeds
- 3-4 Cloves
- 2 Green Cardamoms, bruised (Optional as original recipe doesn’t use it)
- Few Curry Leaves
- A big Pinch of Hing/Asafoetida
- Heat a pan and dry roast poppy seeds till they turn light golden, about 45 seconds. Transfer the roasted poppy seeds to coffee grinder or mixer jar.
- In the same pan heat oil and roast all the ingredients till lentils turn golden brown and aromatic.
- Let the roasted spices and lentils cool completely before you mix them with poppy seeds. Grind these roasted lentils and spices to fine powder and keep aside till needed.
- Heat oil in a pan and add mustard seeds to it. When mustard starts to pop and splutter, add cloves, cardamoms, curry leaves and hing. Sauté for a minute till the spices are aromatic.
- Now add peppers and cook them on medium heat till their skin is wilted, about 3-4 mins.
- Mix in spice powder, turmeric powder, jaggery, tamarind extract and salt to taste.
- Now add 1/3rd of Coconut milk (thin milk if using freshly made coconut milk) and mix well. Cover and cook for 2-3 mins. Mix in the 2nd extract or 1/3rd of coconut milk and cook uncovered in low heat and bring it to gentle boil, about 5 mins.
- Now add the tick coconut milk (or remaining 1/3rd) and bring the gravy to gentle boil, about 2-3 mins.
- At this stage make sure that the peppers are cooked well and they still retain their crunch.
- Turn off the gas and mix in finely chopped coriander leaves.
- Cover and let it sit for 5 mins for all the flavours to blend well.
- Serve it hot with steam cooked rice and enjoy.
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