Peppers in tamarind juice

Yield: 1 servings

Measure Ingredient
1 \N Sweet red pepper
1 \N Green pepper
1 \N Yellow pepper
200 grams Potatoes; cut into 1 inch
\N \N ; cubes (7oz)
2 tablespoons Sesame seeds
1 tablespoon White poppy seeds
2 teaspoons Channa dhal or yellow split peas
8 \N Black peppercorns
3 tablespoons Sunflower or corn oil
½ teaspoon Black mustard seeds
¼ teaspoon Ground turmeric
¼ teaspoon Fenugreek seeds
50 grams Raw cashew nuts; (2oz)
1 teaspoon Salt
½ teaspoon Tamarind concentrate or 1 1/2 tbsp lime
\N \N ; juice
4 teaspoons Soft brown sugar

Remove the core and seeds from the peppers and cut them into 2.5cm (1 inch) cubes.

Bring 300ml (1/2pint) of water to the boil in a balti pan or saucepan and add the potatoes. Bring back to the boil, cover with a lid or piece of foil and cook for 5 minutes, or until the potatoes are tender. Remove them with a slotted spoon and spreaad on a plate to prevent further cooking. Reserve the cooking liquid.

In a coffee grinder, finely grind the sesame and poppy seeds, channa dhal (yellow split peas), peppercorns and dried chilli.

Preheat the balti pan over a medium heat for a few seconds and add the oil.

When hot, but not smoking, add the mustard seeds. As soon as they pop add the fenugreek seeds and immediately follow with the ground ingredients, turmeric and cashew nuts. Increase the heat slightly and stir-fry for 30 seconds.

Add the peppers and salt and stir fry for 1 minute, then add the potatoes and reserved liquid. Stir and cook for 1 minute.

Blend the tamarind with the boiling water and add to the vegetables. Do not worry if the tamarind is not fully dissolved when you add it, it will soon dissolve in the pan.

Add the sugar and reduce the heat to medium, cook for 5-6 mintues stirring frequently. Remove from the heat and serve at once.

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Converted by MM_Buster v2.0l.

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