Prep Time: 20 min
Cooking Time: 20 min
- Capsicum (diced) - 2 large sized
- Turmeric powder - 1 tsp
- Sambhar powder - 2 tsp
- Green chillies (vertically slit) - 2
- Thick Jaggery extract - 1 tsp
- Thick tamarind extract - 3 to 4 tbsp
- I Coconut milk (dilute) - 1/4 cup thick coconut milk + 1/2 cup water
- II Coconut milk (semi thick) - 1/2 cup thick coconut milk + 1/2 cup water
- III Coconut milk (thick) - 3/4 cup thick coconut milk
- Salt - to taste
- Khus Khus - 1 to 2 tbsp
- Oil - 2 tsp
- Mustard seeds - 1/2 tsp
- Cardamom pods - 4
- Cloves - 4
- Cinnamon stick - 1/2 inch piece
- Broken red chillies - 2
- Curry leaves - few
- Heat a pan in medium flame & dry roast poppy seeds until they pop; allow to cool.
- Grind roasted poppy seeds to a smooth paste in a blender adding little water.
- Heat oil in a pan, add mustard seeds & let it splutter.
- Add cloves, cardamoms, cinnamon stick, broken red chillies, curry leaves and saute for a min or two.
- Now add the diced capsicum and stir fry them continuously on high heat for about 3 to 4 min.
- Now add the roasted and ground poppy seeds, sambhar powder, turmeric powder, green chillies & saute for a min.
- Add the first dilute coconut milk, jaggery extract, tamarind extract, salt; close with lid & cook in medium flame for 5 min.
- Stir in the second semi thick coconut milk; cook uncovered in medium flame for about 3 min.
- Finally add the thick coconut milk, stir well, cook for a min in low flame & switch off gas.
- Transfer contents to a serving dish; close with lid; set aside for all the flavors to blend in well.
- Garnish with finely chopped cilantro & fresh grated coconut just before serving.