Capsicum In Coconut Milk

Recipe By:
Courtney
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  • Yield 6 Servings
  • Level Medium

A delicious gravy made of capsicum.
 

Ingredients

  • 4-5 medium capsicums
  • 4 tablespoon grated coconut
  • 1 large onion, chopped
  • 1/2 teaspoon garlic paste
  • A handful of coriander leaves
  • 1 teaspoon sugar
  • Salt to taste
  • 2 tablespoon refined oil
  • 2 bay leaves
  • 1 teaspoon chilli powder
  • 1/2 teaspoon turmeric powder
  • 1 tablespoon rice flour
  • 1 tablespoon tamarind extract
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Directions

  1. 1. Wash and cut capsicum into fairly large size pieces, chop coriander leaves.
  2. 2. Add 1 cup boiling water to coconut gratings, keep aside for 15-20 min. When cool, squeeze gratings to extract 'thick' milk.
  3. 3. Repeat process by adding 1 1/2 cups boiling water to coconut, takeout 'thin' milk. Keep both separate.
  4. 4. Heat oil, add bay leaves and onion. Fry till onion rums light brown in colour.
  5. 5. Add garlic paste along with turmeric and chilli powders, fry till oil surfaces.
  6. 6. 5. Now add capsicum pieces and continue frying on low heat till they turn soft.
  7. 7. Add 'thin' (second) coconut milk with half the coriander leaves, salt, sugar and tamarind extract. Simmer for a while.
  8. 8. Mix rice flour with a little water, add to capsicums and allow to cook till gravy is thick and well blended.
  9. 9. Now add 'thick' milk, rest of the coriander leaves, simmer just once, remove from fire.
  10. 10. Serve hot with puris.