My friend at work got me hooked to watching Indian version of Top Chef. I watch it online. A few weeks ago one of the judges on the show made a dish with long hot peppers (Bajji Milagai) and green peas. My friend made it and brought it to work last week. It tasted very good. I had to make it too. I bought the long peppers from Indian store and made the dish for dinner couple days ago. It was delicious, but hot as hell. We had it with roti. You can use Italian hot peppers for this dish.
Ingredients:
2 Tablespoon oil
5-6 long peppers, de-seeded and sliced
1 large onion, chopped
1 tomato, chopped
1/2 Cup green peas, boiled
cinnamon, 1 inch piece
3 cloves
2 cardamom
1 bay leaf
1 teaspoon ginger-garlic paste
1/2 teaspoon coriander powder
1/4 teaspoon turmeric powder
chili powder to taste
salt to taste
1 Tablespoon cashew nuts
1 Tablespoon grated coconut
Method:
1. Deep fry sliced peppers and keep aside.
2. Grind cashew and coconut to paste(with some water).
3. Boil green peas, drain and set aside.
4. Heat oil in a pan over medium heat. Add cinnamon, clove, cardamom and bay leaf; fry for a minute. Add onion and cook well till it browns. Stir in ginger-garlic paste and stir constantly for a minute. Add tomato and cook till it becomes pulp. Add turmeric powder and chili powder and salt. Stir well.
5. Stir in the cashew-coconut paste. Add some water and stir for a couple minutes. Stir in pepper and peas. Let it simmer for 5 minutes or until oil separates.
6. Remove from heat. Serve hot with roti, naan, dosa or aapam. This will not go well with rice.
Notes:
I used less oil than used by the chef on TV. I sauteed pepper instead of deep frying.
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