Somesh Rao's Green Pepper Curry

by Kathleen Morrison

Servings: 4 servings

INGREDIENTS

2 lg. green peppers
1/4 tsp. chili powder
1/8 tsp. turmeric powder
1/2 tsp. dhania powder (ground coriander)
1 tbsp. coconut flakes
1 tsp. khus khus (poppy seeds)
1 sm. bunch fresh coriander leaves (cilantro)
2 sm. tomatoes
2 onions
2 tbsp. oil
1 sm. piece vadium*
1-1/4 tsp. salt

INSTRUCTIONS

Cut the green peppers, onion and tomatoes lengthwise. Grind chili powder, turmeric, dhania powder, coconut and poppy seeds. Heat oil and add vadium. When vadium turns brown, add onions and fry for 4 minutes. Add tomatoes and fry for 2 minutes. Add green pepper and masala. Add coriander leaves. Cook on low heat for approximately 15 minutes.

CHEF COMMENTS

*Combination of various spices.

Tagged: greenpeppercurry, indian add tags

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