Capsicum Ennegayi

Prep time: 10 mins Cooking time: 15 mins

Ingredients

For masala

• 1/4 cup peanuts

• 1/2 tablespoon sesame seeds

• 1/2 tablespoon poppy seeds (gasgase/khuskhus)

• 1 tablespoon oil

• 1 tablespoon coriander seeds

• 7-8 dried red chilies

• 5-6 garlic cloves chopped

• 1 inch ginger chopped

• 1/4 cup grated coconut

• 1 tablespoon fried gram

• 2 tablespoon niger seeds powder (optional)

For Ennegayi

• 2 tablespoon oil

• 1/2 teaspoon cumin

• 1 large onion finely chopped

• 1/2 teaspoon turmeric

• 1/2 teaspoon cumin powder

• 1/2 teaspoon garam masala

• 2 tablespoon tamarind juice

• Salt for taste

• 1/2 cup water

• freshly chopped coriander

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Instructions

Masala

1. Heat pan and add peanuts and dry roast on low flame.

2. Once peanuts are well roasted, add poppy seeds and sesame and roast for 2 mins. Remove from pan and keep aside.

3. Heat 1tbsp oil, add chopped garlic, ginger and coriander seeds and fry for 2 mins.

4. Add dry red chilies, grated coconut and mix. Take off the heat and put in blender.

5. Add 1tbsp niger seeds powder(optional) and 1tbsp fried gram and blend to a smooth paste.

Making ennegayi

1. Heat oil, add cumin and chopped onions.

2. Add turmeric, cumin powder and garam masala and let the onion fry until they turn brown.

3. Add capsicum and fry for 3-4 mins. (if you have small capsicums, you can stuff them with masala and add them).

4. Add salt and the blended masala and water.

5. Add tamarind juice and 1tbsp niger seeds powder (optional).

6. Let it boil for 10 mins on medium flame.

7. Add chopped fresh coriander.

8. Serve with jowar rotti.

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Video Recipe

Pictorial Instructions

Heat pan and add peanuts and dry roast on low flame.

Once peanuts are well roasted, add poppy seeds and sesame and roast for 2 mins. Remove from pan and keep aside.

Heat 1tbsp oil, add chopped garlic, ginger and coriander seeds and fry for 2 mins.

Add dry red chilies, grated coconut and mix. Take off the heat and put in blender.

Add 1tbsp niger seeds powder(optional) and 1tbsp fried gram and blend to a smooth paste.

Heat oil, add cumin and chopped onions.

Add turmeric, cumin powder and garam masala and let the onion fry until they turn brown.

Add capsicum and fry for 3-4 mins. (if you have small capsicums, you can stuff them with masala and add them).

Add salt and the blended masala and water.

Add tamarind juice and 1tbsp niger seeds powder (optional).

Let it boil for 10 mins on medium flame.

Add chopped fresh coriander.

Serve with jowar rotti.