Aug 13, 2010

Bell pepper thogayal

Here is another thogayal I made last week. I buy green, red and bell peppers for my husband's breakfast omlete and for his salad.  After coming back from Chennai, I saw few pieces of these three bell peppers were lying in the fridge (thanks to Nimeesha who kept it in the freezer).  Thought of trying thogayal with the those peppers and it came out pretty good.

  1. Bell pepper - 1 cup ( chopped - I used all the three color bell peppers)
  2. Onion - 1 (medium sized chopped)
  3. Tomato - 1
  4. Mustard seeds - 1tsp
  5. Urad dhall - 1 1/2 tbsp
  6. Red chillies - 2 or 3 (acc to taste)
  7. Tamarind - couple of small pieces.
  8. salt to taste
  9. oil - 1/2 tsp
Pre heat a pan with oil, splutter mustard seeds and fry Urad dhall and red chillies to golden brown.  In the same pan, saute onion, tomato and bell pepper for 5 to 6 minutes till the raw smell of peppers go.  Let everything cool and grind it nicely adding required amount of salt.  I did not add coconut while grinding. If you prefer, you can add couple of teaspoons of shredded coconut before grinding. Also tomato can be replaced by adding a tiny ball sized tamarind.  
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