Capsicum Gravy (Karwar Style). Karwar belongs to north kanara (Uttara Karnataka).
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgZ5qlq2BYRgtP8Qz4uoa7EcSOqLSjs8ouUYH4d1On9nWeaebvRjtRpWQVQ1d_FKrAzT1nBAAgb0O1kSmkHUq_-jELB_royTFO3uDJ5U0Ob9bMOVPVoOiERefXwH1UW2XzZKaF7KTNZ7SBp/s640/IMG_2730.JPG)
Ingredients
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiwxBG3SvmbUqKgO5mw4rh3k1Z61g1K_HhVqaYQt92h_KEjq6ya4Gb0NQ07UqZZBf1_E0iuTBXka3mpf5PRZrRId9uH89ptnsDFHHt0KgLZqeCQi-oaP0JzfAhPuo20qpQE42ISqOa1Nkyg/s400/IMG_2744.JPG)
Method
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Ingredients
- Capsicum - 2
- Peanut (Roasted & Crushed) - 5 tsp
- Jaggery - 1 tsp
- Asafoetida (hing) - 1/2 tsp
- Mustard seeds - 1 tsp
- Curry leaves - 1 stalk
- Oil - 5 tsp
- Red Whole chillies - 2
- 1/2 cup coconut grated
- 2 tsp split bengal gram
- 1 tsp black gram
- 2 tsp sesame seeds
- 1/2 tsp coriander seeds
- 2 strips tamarind
- Grind the paste using water
Method
- Heat oil, add mustard seeds allow to splutter, whole chillies
- Add asafoetida and curry leaves, stir
- Add capsicums, stir fry for 5 minutes
- Add ground paste, jaggery, salt, turmeric powder and peanuts stir
- Add 1/4 of water. Boil for 5 to 6 minutes. Gravy must be thick
| Copyright © Malas - Kitchen 2007 | | All rights reserved
4 comments
Oi, achei teu blog pelo google tá bem interessante gostei desse post. Quando der dá uma passada pelo meu blog, é sobre camisetas personalizadas, mostra passo a passo como criar uma camiseta personalizada bem maneira. Até mais.
that surely looks very delicious and rich.
@Sia
Thanks sia..beautiful comment
@Rodrigo
Thanks for visit my blog. sure will see your blog.
Hi, I just have one question, should we fry the ingredients for the masala?
I have tried many of your recipes, love them! :)
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