You can just use bell peppers in this dish or add potatoes to switch it up and add more vegetables.
Braised Green Peppers in Yogurt Gravy
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Category
Indian Food
Cuisine
Indian Food
Servings
4
Cook Time
1 hour
Ingredients
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½ T. Coriander seeds
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1 teaspoon cumin seeds
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4 black peppercorns
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3 T. Grated coconut
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1 green chili (use ½ if you want less spicy)
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½ inch piece of fresh ginger root
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6 T. Water
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2 ½ T. Ghee
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1 teaspoon mustard seeds
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½ teaspoon urad dal
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8-10 curry leaves
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2 medium sized green bell peppers
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3 ½ T. Chickpea flour
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1 ½ cups water
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2 ½ cups plain yogurt
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1 teaspoon salt
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1 teaspoon turmeric
Paste seasoning
Vegetables
Sauce
Directions
Paste
Combine coriander seeds, cumin seeds, black peppercorns and coconut in a blender and grind to a coarse powder.
Add the chili, ginger and water and grind until you have a smooth paste. See aside.
Vegetables
Wash, core and seed the bell peppers. Cut them crosswise into thin disks. Set aside
Add the chickpea flour into a medium size bowl and add the water to make a smooth batter. Add the yogurt, salt turmeric and the paste seasoning that you set aside. Mix thoroughly.
In a large fry pan, add the ghee. When hot, add the mustard seeds, urad dal and curry leaves and fry until the seeds splatter. Add the sliced bell pepper disks and fry until the peppers are tender and slightly browned.
Add the yogurt sauce to the frying pan, stirring constantly until the mixture comes to a boil. Reduce the flame and simmer for 15 minutes or until the sauce turns into a thick gravy.
Serve over rice with freshly sliced tomatoes and a wedge of lemon.
Recipe Note
Note: If you are adding potatoes, cut into small cubes, boil until fork tender and add to the gravy and simmer with bell peppers.
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