I just love them, Don't you? If not please start loving them soon!
Bright orange, red, green wonderful feast for one's eyes and crunchy, juicy and sweet, an orchestra of tastes for your palate.
I make sambhar, curries, rice, chutneys, dips so many things with them. I usually use a powder of roasted channa dal, coriander seeds, redchilli and some coconut when I make a dry curry.
This time I used peanuts and sesame seeds and they were wonderful.
So, let us get to the recipe soon!
Get Ready : serves 3
- Bell peppers 3 ( I used green, yellow and red) chopped
- 1/3 cup dry unsalted roasted peanuts
- 5-6 tsp sesame seeds
- 1 & 1/2 red chilli
- 1 tsp dhania/ coriander seeds
- 1/4 tsp asafetida/ hing
- 1/4 lemon juice
- 2 tsp oil
- mustard seeds, urad dal for tadka
- Chopped cilantro
- Dry roast the peanuts, I know they are roasted already! Just toss them for a few seconds, set aside
- Dry roast the sesame seeds constantly stirring till they pop and fragrant.
- Add a drop of oil and fry the red chilli and coriander seeds.
- Once cool, dry grind the roasted spices with 1/4 tsp asafetida to a coarse powder. make sure you addthe sesame seeds, redchilli, dhania first and add the peanut at the end.
- In a pan, add 2 tsp of oil and do the tadka with mustard seeds and urad dal.
- Add the washed bell peppers, salt and mix.
- Reduce heat, cover and cook them till soft.
- Check salt to taste, add the dry roasted spice powder and mix.
- Cook of low fire, open till the spices are well coated and well incorporated with the peppers. Takes about another 10 mins.
- Turn the heat off, squirt juice of a quarter lemon and garnish with cilantro.
Goes well with rice, chapathi or sandwiches!