Monday, July 9, 2012

bell pepper raita

I remember eating this raita in my grandmother's kitchen. There were some impromptu guests coming over and she had made this along with everything else. It is so easy to make that I had to post it here.
                It is a nice change to everyday koshimbirs/raitas often made with cucumbers/tomatoes/carrots etc.

2 medium sized green bell peppers (roasted)
1/2 small onion finely chopped
1-2 tb spoon roasted peanut powder(danyacha koot)
salt to taste
1/2 cup thick yogurt
pinch of sugar (optional)
1 tb spoon chopped cilantro

For tampering:
1/2 tb spoon oil
1 tea spoon mustered seeds
pinch of asaphoetida
2 dry red chillies

 To roast the bell peppers, arrange them on a baking sheet lined with a foil/parchment paper and broil them on 400 F for 10-15 minutes, turning them midway. Peppers should be cooked but still have firm texture (not like store-bought roasted red pepper texture). Let the peppers cool. In the meantime, mix together chopped onion,roasted peanut powder,salt,sugar and yogurt and set aside. Peel the skins off the peppers and chop the peppers into bite size pieces. Mix peppers into the mixture.
       Heat the oil for tampering. Add mustered seeds,asaphoetida and red chillies. Add the hot oil mixture to the bell peppers mixture and mix everything. Add cilantro at the end. Keep refrigerated until you are ready to eat.

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