An unseasonably warm pleasant day with a breeze and a Nobel prize for our President, what more can one ask for really?
Peanut dishes did not make a regular appearance in my kitchen until recently as part of a meal. In the unusual cases they did did it was as a snack - boiled, roasted and on very rare occasions chutney - once in a year maybe. This till I discovered blogs and in particular Andhra cooking. Peanuts I now realize hold a special place in most Andhra kitchens. They are used in gravies, chutneys, seasonings, masala and many more than I thought possible. I tasted a bell pepper gravy with peanuts in my friend's many many years ago and I assumed the creamy texture was from coconuts till she told me otherwise. Her Telgu friend had given her the recipe. I was reminded of the recipe recently when I had a few bell peppers on hand, and plenty of roasted peanuts. Used the recipe from Mahanandi, Capsicum Curry. Quick and very tasty recipe.
Recipe Source: Capsicum Curry
Bell Pepper and Brinjal in peanut sauce
1. 3 bell pepper cored and cut into small pieces
2. 1 Purple brinjal chopped (1 cup worth)
3. 1/2 medium sized red onion
4. 2 tomatoes chopped fine
5. seasonings: mustard, curry leaves and cumin
For the paste
1. half a cup of roasted peanuts
2. 6 roasted red chilies
3. 1 cup tamarind extract from a small lemon sized piece of tamarind
Blend the above to a smooth paste.
1. In a pan heat oil and add the seasonings. When the mustards starts to splutter add the onions and saute till translucent.
2. Add the tomatoes and saute for a couple of minutes
3. Now add the brinjals and saute till they start to turn color.
4. Add the bell peppers and saute for a few minutes.
5. Lower the heat to low medium, add the blended peanut paste and a cup of water, salt and let it cook for about 10 minutes till the bell pepper is soft.
Add more or less water depending upon consistency.
Serve with rice.