Bell Pepper Bharta Recipes
BELL PEPPER BHARTA
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.
Provided by Daydream
Categories Curries
Time 45m
Yield 2-4 serving(s)
Number Of Ingredients 20
Steps:
- Gather and prepare all ingredients prior to commencing cooking.
- Heat a medium to large heavy-based saucepan on high, then reduce heat slightly and add peanut oil.
- When hot, add cumin seeds, mustard seeds and curry seeds, and cook stirring until mustard seeds start to pop and splutter.
- Add onions and continue sauteing until golden brown.
- Add ginger and garlic paste and cook 1 minute, then reduce heat to medium before adding peanut butter.
- 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.
- Add bell pepper and tomatoes and cook for 10 minutes until pulpy, adding a little more water as necessary.
- Add turmeric, garam masala, sesame seeds and dry coconut powder and cook for another 15 minutes, stirring from time to time.
- Add yoghurt, chile powder, lemon juice and tamarind concentrate, and heat through gently until hot and flavors have blended.
- Serve hot, garnished with chopped cilantro.
- Please note, omitting the peanut butter, which is an essential component of this dish, completely changes its character and flavour. It also requires the full amount of coconut powder and yoghurt as specified in the ingredients, for an authentic taste.
Nutrition Facts : Calories 733, Fat 54.8, SaturatedFat 10, Cholesterol 1.2, Sodium 305.8, Carbohydrate 49.3, Fiber 13.1, Sugar 26.9, Protein 22.9
BAINGAN BHARTA (EGGPLANT CURRY)
This is a really easy and tasty Indian dish that is sure to stir up your taste buds. Delicious baingan bharta is ready to eat with pita bread, Indian naan, or rice.
Provided by Yakuta Rasheed
Categories World Cuisine Recipes Asian Indian
Time 1h
Yield 4
Number Of Ingredients 11
Steps:
- Preheat oven to 450 degrees F (230 degrees C).
- Place eggplant on a medium baking sheet. Bake 20 to 30 minutes in the preheated oven, until tender. Remove from heat, cool, peel, and chop.
- Heat oil in a medium saucepan over medium heat. Mix in cumin seeds and onion. Cook and stir until onion is tender.
- Mix ginger garlic paste, curry powder, and tomato into the saucepan, and cook about 1 minute. Stir in yogurt. Mix in eggplant and jalapeno pepper, and season with salt. Cover, and cook 10 minutes over high heat. Remove cover, reduce heat to low, and continue cooking about 5 minutes. Garnish with cilantro to serve.
Nutrition Facts : Calories 146.1 calories, Carbohydrate 15.2 g, Cholesterol 1.8 mg, Fat 8 g, Fiber 6.2 g, Protein 4 g, SaturatedFat 1.5 g, Sodium 739.4 mg, Sugar 7.5 g
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