Sauteed Capsicum ~ Stewed in Coconut milk

Serves as a best accompaniment with idlies, dosas, chapathis, phulkas & rotis.

Prep Time: 20 min
Cooking Time: 20 min
Serves: 3

Ingredients

1. Capsicum (diced) - 2 large sized
2. Turmeric powder - 1 tsp
3. Sambhar powder - 2 tsp
4. Green chillies (vertically slit) - 2
5. Thick Jaggery extract - 1 tsp
6. Thick tamarind extract - 3 to 4 tbsp
7. I Coconut milk (dilute) - 1/4 cup thick coconut milk + 1/2 cup water
8. II Coconut milk (semi thick) - 1/2 cup thick coconut milk + 1/2 cup water
9. III Coconut milk (thick) - 3/4 cup thick coconut milk
10. Salt - to taste

To dry roast & grind

1. Khus Khus - 1 to 2 tbsp

For seasoning

1. Oil - 2 tsp
2. Mustard seeds - 1/2 tsp
3. Cardamom pods - 4
4. Cloves - 4
5. Cinnamon stick - 1/2 inch piece
6. Broken red chillies - 2
7. Curry leaves - few

Method

1. Heat a pan in medium flame & dry roast poppy seeds until they pop; allow to cool.
2. Grind roasted poppy seeds to a smooth paste in a blender adding little water.
3. Heat oil in a pan, add mustard seeds & let it splutter.
4. Add cloves, cardamoms, cinnamon stick, broken red chillies, curry leaves and saute for a min or two.
5. Now add the diced capsicum and stir fry them continuously on high heat for about 3 to 4 min.
6. Now add the roasted and ground poppy seeds, sambhar powder, turmeric powder, green chillies & saute for a min.
7. Add the first dilute coconut milk, jaggery extract, tamarind extract, salt; close with lid & cook in medium flame for 5 min.
8. Stir in the second semi thick coconut milk; cook uncovered in medium flame for about 3 min.
9. Finally add the thick coconut milk, stir well, cook for a min in low flame & switch off gas.
10. Transfer contents to a serving dish; close with lid; set aside for all the flavors to blend in well.
11. Garnish with finely chopped cilantro & fresh grated coconut just before serving.