Green Pepper Poriyal

This green pepper recipe was a fluke find, many years back.  I was staring at some green peppers and feeling fed up, because I don’t like them.  But I had them and I needed to eat them. And not wasting food is, sometimes, just cracking on through.
This recipe to use your leftover green peppers doesn’t even need you to chop an onion.  I know! I guess it’s a Jain recipe, as followers don’t eat onion or garlic.  I chose this recipe, and have repeated it, because we often have plain yoghurt in the fridge.  Leaving the pepper to rest in yoghurt takes away some of the bitterness, and makes a simple sauce.  I know it looks gross but, you know, try it!  (I thought of having a food blog called “brutti ma buoni” – Italian for ugly but delicious.  I will never be a food stylist …)
The whole spices are nice because of the crunch, but if you’ll never otherwise use them, use ground and just let them fry for about 30 seconds.

 

Green pepper poriyal

Adapted, barely, from ‘The Classic 1000 Indian Recipes’, Ed. Wendy Hobson
Prep Time20 mins
Cook Time20 mins
Course: Side Dish
Keyword: eating on a budget, empty the fridge
Servings: 4 people

Equipment

  • Tools
  • Sharp knife
  • Chopping board
  • Large frying pan
  • Lid for the pan
  • Wooden spoon
  • Optional tools
  • Measuring spoons

Ingredients

  • 450 g green peppers before de-seeding; 400g after de-seeding
  • 2 tablespoons natural yoghurt preferably full fat
  • 1 tablespoon oil
  • 1 teaspoon mustard seeds
  • 1 teaspoon cumin seeds
  • 30 ml water
  • 2 teaspoons curry powder

Instructions

Prep

  • Chop the peppers into dice (aka sqaures), around 2cm
  • Stir the yoghurt into the peppers and leave to one side for 15 minutes

Method

  • Pour the oil into the pan
  • Add the whole spices
  • When you hear the seeds pop, add the peppers, water and salt
  • Simmer for around 15 minutes, until the peppers are tender
  • Sprinkle with curry powder and leave to simmer for about 3 minutes
  • Serve with rice or as part of a bigger curry meal

Notes

Storage/further meals
Store in a lidded container, in the fridge, for up to 4 days

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