Peppers In Tamarind Juice

Cuisine: Indian
Serves: 1 people

Recipe Ingredients

1		Sweet red pepper
1		Green pepper
1		Yellow pepper
200 x		Potatoes - cut into 1 inch cubes (7oz)
2 tablespoons		Sesame seeds
1 tablespoon		White poppy seeds
2 teaspoons		Channa dhal or yellow split peas
8		Black peppercorns
3 tablespoons		Sunflower or corn oil
1/2 teaspoon		Black mustard seeds
1/4 teaspoon		Ground turmeric
1/4 teaspoon		Fenugreek seeds
50 x		Raw cashew nuts - (2oz)
1 teaspoon		Salt
1/2 teaspoon		Tamarind concentrate or 1 1/2 tbsp lime juice
4 teaspoons		Soft brown sugar

Remove the core and seeds from the peppers and cut them into 2.5cm (1

inch) cubes.

Bring 300ml (1/2pint) of water to the boil in a balti pan or saucepan and

add the potatoes. Bring back to the boil, cover with a lid or piece of

foil and cook for 5 minutes, or until the potatoes are tender. Remove

them with a slotted spoon and spreaad on a plate to prevent further

cooking. Reserve the cooking liquid.

In a coffee grinder, finely grind the sesame and poppy seeds, channa dhal

(yellow split peas), peppercorns and dried chilli.

Preheat the balti pan over a medium heat for a few seconds and add the

oil. When hot, but not smoking, add the mustard seeds. As soon as they

pop add the fenugreek seeds and immediately follow with the ground

ingredients, turmeric and cashew nuts. Increase the heat slightly and

stir-fry for 30 seconds.

Add the peppers and salt and stir fry for 1 minute, then add the potatoes

and reserved liquid. Stir and cook for 1 minute.

Blend the tamarind with the boiling water and add to the vegetables. Do

not worry if the tamarind is not fully dissolved when you add it, it will

soon dissolve in the pan.

Add the sugar and reduce the heat to medium, cook for 5-6 mintues stirring

frequently. Remove from the heat and serve at once.

Converted by MC_Buster.

Source:
Food & Wine, February 1999

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