Donne Mensinkayi/ Shimla Mirch or Capsicum is normally used in the preparation of this delicious North Karnataka dish. I had half each of the coloured peppers so decided to use them instead.
Ingredients:
Half of each of red, green and yellow Bell pepper chopped into chunks
3 tbsps peanuts
2 tbsps sesame seeds
5 green chillies
5 tbsps grated coconut
7 cloves of garlic
1 tsp coriander seeds
1/2 tsp cumin seeds
5 pepper corns
1 inch stick of cinnamon
3 cloves
2 pods cardamom
1 tsp Kashmiri chilli powder
1/2 tsp mustard seeds
2 onions finely chopped
1 large onion roughly chopped
A small bunch of coriander leaves
4 tbsps oil
Salt
2 tsps jaggery
2 sprigs curry leaves.
Method:
Tip the peanuts, sesame seeds, mustard seeds, grated coconut, green chillies and garlic into a pan. Roast it for four minutes. Allow to cool. Grind it to a paste with the roughly chopped onions, chilly powder, jaggery, salt, 4 tbsps coriander leaves, coriander seeds, cinnamon, cloves, cumin, pepper and cardamom. Keep aside. Heat the oil in a pan . Add the finely chopped onions and curry leaves. Roast to a golden brown. Add the ground paste and saute for a couple of minutes. Add two glasses of water and bring it to a boil. Allow it to simmer for a couple of minutes. Drop in the chopped Bell pepper. Cover and cook till done. Garnish with finely chopped coriander leaves. Serve hot with Jolada rotti, chapati or rice.
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