How to make Shimla Mirch Ka Kairsas (Goan Cuisine)
Craving for something tangy, sweet & sour; with crunchy nuts in every bite? Then, this should be on your list of foods, to try. The flavors in this dish and the combination of ingredients were unusually new & unique; well, at least for my family. This zesty and colorful dish is from the Hindu Cuisine of Goa. No onions or garlic are used and the fusion of the ground masala, along with the roasted nuts & the tanginess of the tamarind, makes it a delectable accompaniment. Go ahead and give it a try. You might surprise yourself !!
Spice level - Medium
Servings - 2 to 3
1 Potato - washed, peeled & cubed (Optional)
Large Capsicums/Bell peppers - 2 no:s, cut into chunks
Asafoetida - 1/4 Tsp
Cashew nuts & Peanuts - 1 Tbsp each
Tamarind pulp - 1/2 Tsp
Jaggery - 2 Tbsp (Add lesser, if you prefer it to be a little spicy)
Chopped, Coriander leaves - 2 Tbsp
Oil - 1.5 Tbsp
Salt to taste
To Roast & Grind into a paste/masala:
Oil - 1/2 Tbsp
Bengal Gram Dal/Channa Dal - 1 Tbsp
Sesame seeds - 1 Tbsp
Coriander seeds - 1.5 Tbsp
Dry Red chillies - 2
- Heat 1/2 Tbsp of oil, & fry the ingredients listed for roasting until aromatic & crisp. Grind into a fine powder/paste & set aside.
- Heat the remaining oil, add asafoetida and nuts; roast and remove onto a plate.
- Using the remaining oil, fry the diced potatoes until slightly browned, and remove onto a plate.
- In the same pan, fry the bell peppers. Now add the fried nuts & potatoes back along with the peppers.
- Add the ground powder/paste, salt, tamarind pulp, jaggery & simmer for a couple of minutes. Sprinkle some water if required.
- Garnish with coriander leaves & serve hot with a mild Pulao or Roti.
This recipe is again, from an old paper (THE HINDU) clipping and is shared with my friends, participating in SriValli's CCChallenge.