Shimla Mirch Ka Salan - शिमला मिर्च का सालन (Capsicums in Spicy Peanut Gravy)

Hello Friends,


Another week and another wonderful Blog Hop, brainchild of Radhika. 


This week, I was paired with a wonderful fellow blogger Veena. She had just too many delicious South Indian recipes, of course along with other delicacies. I was browsing her blog to chose my recipe and guess what I saw Mirch ka Salan. First, I thought, great, mirch ka salan and then I saw that she actually used shimla m,irch (capsicum) instead of hari mirch (jalapeno), which intrigued me even more and there I had my candidate for the blog hop.


So, further ado, here is the recipe for you.


Shimla Mirch Ka Salan - शिमला मिर्च का सालन (Capsicums in Spicy Peanut Gravy)

Ingredients
Shimla Mirch (Capsicum) - 3 big ones, cut into big cubes or long strips, whichever you like
Peanuts - 1/4 cup
White Sesame - 2 tbsp
Cumin Seeds - 2 tsp
Oil - 1 tsbp (to saute capsicum)
Salt - as per taste
For Ground Paste
Onion - 1 big one
Tomato - 3 medium ones
Ginger - 1 inch piece
Garlic - 3-4 big cloves
Coconut - 2 tbsp
For Dry Masala
Turmeric Powder - 1 tsp
Red Chili Powder - 1 tsp (increase or decrease based on your taste)
Coriander Powder - 1 tsp
Cumin Powder - 1 tsp
For Tadka
Mustard Seeds - 1 tsp
Methi dana (Fenugreek Seeds) - 1/2 tsp
Kalunji (Nigella Seeds) - 1 tsp
Oil - 1 tsbp
Preparation

• Firstly, soak tamarind in warm/hot water about 1/4 cup for 10-15 min and then get the pulp out of it (about 2-3 tbsp)
• Then, dry roast peanuts, sesame and cumin (not the tadka one) and grind them to coarse powder when cooled down a bit.
• Now, grind everything under masala paste section with no added water.
• Take a non-stick pan (deep one as the gravy on cooking tends to splatter).
• Take 1 tbsp of oil in it and when it is hot, add mustard, fenugreek and cumin seeds.
• Once they start spluttering, add ground paste to it and cook till all rawness is gone and nice aroma comes from it.
• While that is cooking, take another non-stick pan and add oil to it.
• Add capsicum and sprinkle little salt and saute  them for 3-4 minutes. Keep it aside.
• Once gravy is cooked, add ground masala mix (peanut, sesame and cumin) along with other dry masalas and salt.
• Let it cook for another 2 min.
• Now, add tamarind pulp along with 1 cup water.
• Cook the gravy covered (as it will splatter) for about 5 min. on medium heat.
• Add sauteed capsicum and cook another 3 min. or till gravy thickens a little.

Serving
I served it both with warm rice and rotis. It was equally good. You could taste of course all the spice, but especially the peanutty goodiness, which I love in my curries :)


Please do check what other blog hoppers are cooking.

That's all for now. Take care till next post.