Simple & Quick Subzis ~ Capsicum with Coconut
As I mentioned a few times in my earlier posts, what garlic is to me is coconut to my husband. He can't even stand the smell of coconut and so this curry never happens at my home. Usually capsicum is cooked either this or this way. In my mother's kitchen, it is all together a different story. Any thing coconut is appreciated and all most all koora - pulusus (subzi / dals) are usually laden with coconut for that sweet flavor. And this is the only way my mother cooks capsicum, that also happens to be my father's favorite version. I had prepared this capsicum - coconut koora when my parents were visiting us, last summer.
Ingredients:
2 small sized green capsicum / about 1.5 cup deseeded and chopped
1/4 cup fresh coconut (thaw if using frozen)
1 tsp chili powder
Salt to taste
For tadka: 2 - 3 tsp oil, 1 tsp mustard seeds and 1 tsp chana dal
The cooking:
Heat oil in a kadai or a non stick pan, add the dal and mustard seeds and sauté for a few seconds. When the dal turns reddish and the mustard seeds start to pop, add the chopped capsicum. Stir well once and cook the capsicum on low flame, covered. Keep stirring in between till the capsicum turns tender. Then add the coconut, chili powder and salt to the cooked capsicum and mix well. Heat for 2 -3 minutes more and turn off the stove.
Serve with rice or rotis.
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8 comments:
Coconut and garlic both r frequently used in my kitchen .. whereas coconut is rarely used and garlic is a strict no-no at my parents' place..'jihva ko ruchi' proves time and again!!
Woww such a delicious side dish, love this capsicum-coconut combo..
I love both garlic as well as coconut....Loved this version of capsicum...looks yumm
Very very yummy and so easy to make. This is just a recipe for me.
This is looking good, Suma.
I never put only capsicum with coconut...good recipe...will try soon...
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Thats a great looking dish with green peppers. I love that veggie and this is a great option Suma..Thank you...
simple and delicious curry.
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