How to make Donne Mirsang Kayras -
Capsicums, potatoes and peanuts in a sweet and soru coconut gravy.
This recipe is from the book Dakshin Delights.
Main Ingredients : Green capsicum (हरी शिमला मिर्च ), Potatoes (आलू)
Cuisine : Karnataka
Course : Main Course Vegetarian
For more recipes related to Donne Mirsang Kayras checkout Capsicum Kayras, Tilli Phalli Shimla Mirch, Vegetable Jhalfraizee, Stuffed Capsicums . You can also find more Main Course Vegetarian recipes like Besan ke Pude ki Sabzi - SK Khazana Malai Mushroom Curry Paneer Tikka Masala Tindli Chatpati
Donne Mirsang 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 : 26-30 minutes
Cook time : 31-40 minutes
Serve : 4
Level Of Cooking : Easy
Taste : Spicy
Ingredients for Donne Mirsang Kayras Recipe
Green capsicum cut into 1 inch pieces 5-6 medium
Potatoes 1/2 cup
Potatoes cut into 1-inch cubes 2 medium
Oil 1 1/2 tablespoons
Mustard seeds 1/2 teaspoon
Asafoetida a pinch
Turmeric powder 1/4 teaspoon
Salt to taste
Jaggery (gur) grated 1 1/2 tablespoons
For masala
Coconut scraped 1/2 cup
Sesame seeds (til) 3 tablespoons
Split Bengal gram (chana dal) 2 tablespoons
Coriander seeds 2 tablespoons
Fenugreek seeds (methi dana) 1/4 teaspoon
Dried red chillies (bedgi) 4-5
Tamarind pulp 2 tablespoons
Method
Step 1
For the masala dry roast the coconut and sesame seeds separately in a 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, coriander seeds, fenugreek seeds and red chillies and sauté till fragrant.
Step 3
Grind this along with the coconut, sesame seeds and tamarind pulp to a fine paste with three-fourth cup of water. Heat the remaining oil in a pan, add the mustard seeds.
Step 4
When they splutter, add the asafoetida. Add the peanuts and sauté for three to four minutes. Add the potato pieces, turmeric powder, salt and jaggery. Stir, cover and cook on low heat for five minutes.
Step 5
Add the green capsicum pieces, stir and cook till the vegetables are half done. Add the ground paste, one and a half cups of water and simmer for three to four minutes.
Step 6
Serve hot.
Nutrition Info
Calories : 1723 Kcal
Carbohydrates : 158.8 gm
Protein : 46.7 gm
Fat : 100.5 gm
Other : Fiber- 42.7gm
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