Capsicum and coconut stir fry

 Capsicum or bell pepper can be eaten raw or cooked. Here is a recipe for cooked green capsicum :-)

 

The constituents of Mom's green dish are...

 

Capsicum, green - 2

Onion - 1, large

For the grind,

Coconut, grated - 1/2 cup

Cumin seeds - 1/4 tsp

Turmeric powder - a tad

Shallots - 3

Salt - 1/4 tsp

For the tempering,

Rice bran oil - 2 tsp

Mustard seeds - 1/4 tsp

Curry leaf - a sprig

Raw rice - 1/4 tsp

 

 

The process...

 

 

Deseed capsicum and chop into small pieces. Cut onion into thin slices.

 

Add in the melange of coconut, cumin seeds, turmeric powder, salt and shallots in a blender jar and grind for 2 seconds.

 

Heat a deep-bottomed pan and dribble oil. Throw in mustard seeds, curry leaves and raw rice. When the mustard starts crackling, cast in the onion slices. Stir for 5 minutes, until the onions soften. Cast in the capsicum.

 

 

After a few minutes, prepare a well in the center of the capsicum combination by pushing most of it to the sides of the pan. Add in the coconut hodgepodge in the middle and cover with the capsicum pushed to the sides earlier. The coconut miscellany will cook in the steam produced as the capsicum dry up. Incorporate after a few minutes. Set out the thoran along with aalloo parantha. Eat up the healthful dish!