I tried this today for lunch as my in-laws have come home. I’ve heard of this from ma sister long back but had not tried or tasted it earlier so I was curious to try this recipe with the lovely Charleston peppers (bajii milagais as locally called) that I had bought a couple of days back. I had adapted the recipe from tarladalal.com with slight alterations in the flow for convenience sake. This was so lovely in aroma & taste and it goes pretty well with rice or rotis.
Preparation Time: 10 minutes
Cooking Time: 20 minutes
1. Charleston peppers – 6
2. Onion – 1 large
3. Tomato – 2 large
4. Garlic – 6 Cloves
5. Ginger – 1” piece
6. Coconut grated – 2 tbsp
7. Cumin seeds – 1 + 1 tsp
8. Sesame seeds – 2 tbsp
9. Groundnuts – a fistful
10. Oil – 3 tbsp
11. Mustard seeds – ½ tsp
12.Curry leaves – 4 or 5 leaves
13. Kalonji or Nigella seeds – ½ tsp
14.Chili powder – 2 tsp
15. Coriander powder – 2 tsp
16.Turmeric powder – 1 pinch
17. Salt to taste
Step 1: Dry roast groundnuts, sesame seeds and a teaspoon of cumin seeds and grind them into a powder.
Step 2: In the same mixer jar grind into paste the following ingredients: grated coconut, chopped onion, tomatoes, ginger and garlic cloves.
Step 3: Slit the peppers and remove seeds and use it as whole or just chop them into 2” pieces after trimming the ends as I did.
Step 4: Heat oil in a non-stick pan preferably and arrange the peppers to roast them. They become whitish and the skin bulges slightly; more notably a beautiful aroma of roasting peppers just explodes in your kitchen. Just then drain the oil in the pan and keep the peppers aside.
Step 5: In the same oil splutter a teaspoon of cumin seeds, kalonji, mustard seeds and curry leaves.
Step 6: Add the ground masala paste and sauté until the oil separates.
Step 7: Add chili powder, coriander powder, the ground dry masala and sauté for a minute. Pour two cups of water and add enough salt and let it boil for 3 minutes.
Step 8: Add the roasted peppers and turn off stove.
Step 9: Serve hot with roti or rice.