Bell Pepper Sesame Coconut Fry
Bell Pepper Sesame Coconut Fry.
Capsicum / Bell pepper is diced and cooked in oil along with onion. Once caspsicum is fried, freshly ground mixture of sesame, coconut and cilantro is added to the curry as a finishing step. Serve bell pepper sesame coconut fry with steamed rice or with roti.
Makes: around 4 Servings of Bell Pepper Sesame Coconut Fry.
Ingredients:
Bell Pepper 2
Onion 1 Large
Fresh / Frozen Grated Coconut 1/4 Cup
Sesame Seeds 2 Tbsps
Cilantro 1 Cup Packed
Salt to Taste
Talimpu:
Mustard Seeds 1/4 tsp
Cumin Seeds 1/4 tsp
Urad Dal 1/4 tsp
Broken Dried Red Chiles 3 – 4
Asafoetida a Big Pinch
Curry Leaves 5
Oil 2 tsps
Method of preparation:
Wash, remove stem, discard seeds and chop the bell peppers.
Peel and finely chop the onion.
Wash and roughly chop the cilantro leaves.
Remove stems, wash and roughly chop the green chiles.
Grind sesame seeds, green chiles into powder using a spice grinder.
Then add the coconut and cilantro and grind again and remove the ground mixture onto a bowl.
Heat oil in a pan, add all talimpu ingredients in order.
When mustard seeds start spluttering, add chopped bell pepper and onion.
Fry on medium flame till onion turns golden brown in color and capsicum changes color.
Cook covered for a minute for capsicum to soften a bit if necessary.
Uncover and stir in ground sesame coconut mixture.
Fry briefly and remove from heat.
Serve bell pepper sesame coconut fry with steamed rice or with roti.
Notes: Make sure bell pepper is not over fried.
Suggestions: If bell pepper is not cooked well, put it back on heat and cook covered on low flame till done.
Variations: Check other capsicum variations here.
Other Names: Bell Pepper Sesame Coconut Fry, Capsicum Sesame Coconut Fry.
Bottle Gourd with Coconut and Sesame
Anapakaya Nuvvula Kobbari Kura.
Bottle gourd is peeled and chopped and cooked in oil along with whole spices. They are then finished with freshly ground sesame seeds coconut mixture. Serve bottle gourd with coconut and sesame with steamed rice or with roti.
Makes: around 2 Cups of Bottle Gourd with Coconut and Sesame.
Ingredients:
Bottle Gourd (Chopped) 2 1/2 Cups
White Sesame Seeds 3 Tbsps
Fresh Coconut (Scraped) 6 Tbsps
Green Chiles 4
Cilantro 1/2 Cup Packed
Salt to Taste
Talimpu:
Mustard Seeds 1/4 tsp
Cumin Seeds 1/4 tsp
Urad Dal 1/4 tsp
Broken Dried Red Chiles 3 – 4
Asafoetida a Big Pinch
Curry Leaves 5
Oil 2 tsps
Method of preparation:
Remove stems, wash and roughly chop the green chiles.
Wash and roughly chop green chiles.
If using frozen coconut, leave at room temperature for sometime or microwave for few seconds.
Grind raw sesame seeds, green chiles into powder using a grinder.
Then add the coconut, cilantro and salt and grind again into coarse paste.
Peel, wash, remove ends and chop the bottle gourd into small pieces.
Heat oil in a pan, add all talimpu ingredients in order.
When mustard seeds start spluttering, add chopped bottle gourd pieces and few pinches of salt.
Cook covered on low flame for around 8 minutes.
Keep stirring occasionally to avoid bottle gourd sticking to bottom of the pan.
Make sure bottle gourd is just soft but is not falling apart.
Stir in ground sesame seeds coconut mixture.
Cook on low flame for another few minutes and remove from heat.
Serve bottle gourd with coconut and sesame with steamed rice or with roti.
Notes: Make sure the raw sesame seeds are not bitter.
Suggestions: Make sure not to overcook the bottle gourd pieces.
Variations: Check other variations with bottle gourd here.
Other Names: Bottle Gourd with Coconut and Sesame, Anapakaya Nuvvula Kobbari Kura.
Related Posts
---------
About the archives
Welcome to the Tag Archives here at Talimpu. Click on Page Numbers at bottom of the page to navigate.
