Mild Peppers in Peanut Coconut Sauce Indian Recipe

Mild Peppers In Peanut Coconut Sauce Indian Recipe

Ingredients

• recipe for : Mirch Ka Salan
• 2 teaspoons safflower or other neutral oil, divided
• 1 cup chopped red or white onion
• 3 tablespoons raw peanuts
• 2 tablespoons sesame seeds
• 2 tablespoons shredded coconut, fresh or dried
• 1 1/2 cups water, divided
• 1/2 teaspoon mustard seeds
• 1/2 teaspoon cumin seeds
• 1/4 teaspoon nigella seeds
• 8 curry leaves
• 2 cloves garlic minced
• 1 (1/2-inch) knob of ginger, minced
• 1/4 teaspoon ground turmeric
• 1/4 to 1/2 teaspoon cayenne
• 1/2 to 1 teaspoon tamarind paste
• 3 to 3 1/2 cups mild peppers, chopped into 1 to 2-inch pieces (2 green bell peppers, and 2 or more mild chiles, such as poblano)
• 3/4 teaspoon salt
• 1/2 teaspoon sugar (optional)

Method

1. Heat 1 teaspoon of the oil in a large skillet over medium heat
2. Add the onions and cook until translucent, about 6 minutes
3. Add the peanuts and cook for 2 minutes, stirring frequently.
4. Add the sesame seeds and coconut, and mix well
5. Cook until the peanuts and sesame seeds are golden, 2 minutes, stirring frequently
6. Transfer the mixture to a blender.
7. Cool slightly and blend with 1/4 cup or more water into a smooth paste.
8. Heat a teaspoon of oil in the same skillet
9. When the oil is hot, add the mustard, cumin seeds and nigella seeds
10. Cook until the seeds start to pop, 1 minute.
11. Add the curry leaves, garlic and ginger and cook for a minute.
12. Add the turmeric and cayenne and mix well.
13. Add the blended onion-coconut paste to the skillet
14. Stir in the tamarind paste, and cook until the mixture thickens and shimmers with oil, 6 to 8 minutes
15. Add the peppers, salt, and 1 1/4 cup water
16. Cover and cook until the peppers are tender-crisp, about 10 minutes
17. Taste, and adjust salt and spice, adding 1/4 to 1/2 teaspoon sugar into the sauce to balance the flavors, if desired
18. Serve hot

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