Simple & Quick Subzis ~ Capsicum with Coconut

As I mentioned a few times in my earlier posts, what garlic is to me is coconut to my husband. He can't even stand the smell of coconut and so this curry never happens at my home. Usually capsicum is cooked either this or this way. In my mother's kitchen, it is all together a different story. Any thing coconut is appreciated and all most all koora - pulusus (subzi / dals) are usually laden with coconut for that sweet flavor. And this is the only way my mother cooks capsicum, that also happens to be my father's favorite version. I had prepared this capsicum - coconut koora when my parents were visiting us, last summer.

Ingredients:

• 2 small sized green capsicum / about 1.5 cup deseeded and chopped
• 1/4 cup fresh coconut (thaw if using frozen)
• 1 tsp chili powder
• Salt to taste

For tadka: 2 - 3 tsp oil, 1 tsp mustard seeds and 1 tsp chana dal

The cooking:
Heat oil in a kadai or a non stick pan, add the dal and mustard seeds and sauté for a few seconds. When the dal turns reddish and the mustard seeds start to pop, add the chopped capsicum. Stir well once and cook the capsicum on low flame, covered. Keep stirring in between till the capsicum turns tender. Then add the coconut, chili powder and salt to the cooked capsicum and mix well. Heat for 2 -3 minutes more and turn off the stove.
Serve with rice or rotis.

Source: Veggie Platter