How to make Capsicum Kayras -
Sweet and Sour dish with the keynote flavors of the Konkan coconut, tamrind and jaggery.
This recipe is from FoodFood TV channel & has featured on Sanjeev Kapoor Kitchen.
Main Ingredients : Green capsicums (हरी शिमला मिर्च ), Fresh coconut (ताज़ा नारियल)
Cuisine : Maharashtrian
Course : Main Course Vegetarian
यह रेसिपी हिंदी में पढ़ने के लिए Click Here
For more recipes related to Capsicum Kayras checkout Stuffed Capsicums. You can also find more Main Course Vegetarian recipes like Spinach And Cheese Pie Chhole Restaurant Style Yellow Gravy Achari Dahiwali Bhindi
Capsicum Kayras Recipe Card
Hindi: shimla mirch
The capital city of Himachal Pradesh in India, Shimla has many farms of capsicum. Hence, the Hindi name. Besides this, though not loved by all, this veggie is the most essential whenever you plan to dish-up an Indo-Chinese recipe. Stuff them up with cheese, beans, other veggies or meats or just make a simple sabzi, it will surely add that exciting crisp to your creations!
Prep Time : 11-15 minutes
Cook time : 26-30 minutes
Serve : 4
Level Of Cooking : Moderate
Taste : Spicy
Ingredients for Capsicum Kayras Recipe
Green capsicums cut into 1/2 inch pieces 5-6 medium
Fresh coconut cut into 1-inch cubes 2 medium
Oil 1 tablespoon
Mustard seeds 1/2 teaspoon
Asafoetida pinch
Peanuts 1/2 cup
Salt to taste
Turmeric powder 1/4 teaspoon
Jaggery (gur), grated 1 1/2 tablespoons
Tamarind pulp 2 tablespoons
For masala
Sesame seeds (black) 3 tablespoons
Fresh coconut, scraped 1/2 cup
Oil 1/2 tablespoon
Split Bengal gram (chana dal) 2 tablespoons
Fenugreek seeds (methi dana) 1/4 teaspoon
Coriander seeds 2 tablespoons
Dried red chillies 4-5
Method
Step 1
For the masala, dry roast the sesame seeds and coconut separately in a non stick frying pan till fragrant and lightly coloured. Transfer into a plate and set aside to cool.
Step 2
Heat half a tablespoon of oil in the same pan and add the split Bengal gram, fenugreek seeds, coriander seeds and red chillies and sauté till fragrant. Grind this along with the sesame seeds and coconut to a fine paste with three-fourth cup of water.
Step 3
Heat the remaining oil in a deep non stick pan, add the mustard seeds. When they splutter, add the asafoetida. Add the peanuts and sauté for three to four minutes. Add the potato pieces, salt and turmeric powder.
Step 4
Stir, cover and cook on low heat for five minutes. Add the ground paste, one and a half cups of water and jaggery and simmer for three to four minutes. Add the green capsicum pieces, stir and cook till the vegetables are half done. Add tamarind pulp, mix
Nutrition Info
Calories : 433 Kcal
Carbohydrates : 41.3 gm
Protein : 12.2 gm
Fat : 25.8 gm
Other : 3.5
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Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.
