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Capsicum Kayras
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A picture of Capsicum Kayras.

Capsicum Kayras

Akanksha
Akanksha @cook_6350463

Capsicum Kayras

Akanksha
Akanksha @cook_6350463
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Ingredients

  1. Green bell pepper 5, cut into 1 inch pieces
  2. Potato 2, diced
  3. Peanuts 1⁄2 Cup (8 tbs)
  4. 1 TablespoonOil
  5. Black mustard seeds 1⁄2 Teaspoon
  6. 1 PinchAsafoetida
  7. Turmeric powder 1⁄4 Teaspoon
  8. To TasteSalt
  9. for masala paste
  10. Coconut 1⁄2 Cup (8 tbs)
  11. 3 TablespoonSesame seeds
  12. Oil 1⁄2 Tablespoon
  13. 2 TablespoonChana dal
  14. 2 TablespoonCoriander seeds
  15. Fenugreek seeds 1⁄4 Teaspoon
  16. 4Dry red chilies
  17. 2 TablespoonTamarind pulp
  18. Water 3⁄4 Cup (12 tbs)
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Steps

  1. 1

    In a pan, dry roast the grated coconut and sesame seeds, transfer to a blender jar, set aside.

  2. 2

    In the same pan heat oil, add chana dal, coriander seeds, fenugreek and chili, saute until fragrant. In the blender jar, transfer the content of the pan, tamarind pulp and water, blend to fine paste.

  3. 3

    In a skillet, heat oil, add mustard seeds, asafoetida, allow to splutter. Add peanuts saute for 2 to 3 minutes.

  4. 4

    Add potato, turmeric, jaggery, cover and cook for about 5 minutes. Add capsicum cook for another 5 minutes. Add the prepared paste, cook for about 3 to 4 minutes.

  5. 5

    Serve with rice or roti.

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Akanksha
Akanksha @cook_6350463
on March 28, 2017 06:46

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