Bell Pepper Bharta

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Bell peppers, peanut butter and coconut team beautifully with fragrant indian spices to form a delicious vegetarian dish. Serve with rice or parathas for a light meal, or as one of several dishes in an indian feast . To make ginger-garlic paste, peel and roughly chop equal quantities of ginger and garlic, and process or blend with a little water until pulpy. It can be stored in the refrigerator in a closed jar for several weeks.

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Steps

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Gather and prepare all ingredients prior to commencing cooking.

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Heat a medium to large heavy-based saucepan on high , then reduce heat slightly and add peanut oil.

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When hot , add cumin seeds , mustard seeds and curry seeds , and cook stirring until mustard seeds start to pop and splutter.

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Add onions and continue sauteing until golden brown.

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Add ginger and garlic paste and cook 1 minute , then reduce heat to medium before adding peanut butter.

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Stir continuously until peanut butter forms a sauce and add as much water as necessary to prevent the mixture catching on the bottom of the pan.

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Add bell pepper and tomatoes and cook for 10 minutes until pulpy , adding a little more water as necessary.

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Add turmeric , garam masala , sesame seeds and dry coconut powder and cook for another 15 minutes , stirring from time to time.

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Add yoghurt , chile powder , lemon juice and tamarind concentrate , and heat through gently until hot and flavors have blended.

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Serve hot , garnished with choppe.

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Ingredients

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peanut oil, green bell peppers, tomatoes, onion, cumin seed, mustard seeds, curry leaf, ginger-garlic paste, peanut butter, water, turmeric, garam masala, sesame seeds, coconut milk powder, plain fat-free yogurt, chili powder, lemon juice, tamarind paste, salt, cilantro