How to make Donne Mirsang Kayras -

Capsicums, potatoes and peanuts in a sweet and soru coconut gravy.

Sanjeev Kapoor

This recipe is from the book Dakshin Delights.

Main Ingredients : Green capsicum (हरी शिमला मिर्च ), Potatoes (आलू)

Cuisine : Karnataka

Course : Main Course Vegetarian

For more recipes related to Donne Mirsang Kayras checkout Capsicum Kayras, Tilli Phalli Shimla Mirch, Vegetable Jhalfraizee, Stuffed Capsicums . You can also find more Main Course Vegetarian recipes like Winter Paneer Malai Makai Palak Palak Chole Cauliflower Santa Fe

Donne Mirsang Kayras

Donne Mirsang Kayras Recipe Card


Hindi: shimla mirch
The capital city of Himachal Pradesh in India, Shimla has many farms of capsicum. Hence, the Hindi name. Besides this, though not loved by all, this veggie is the most essential whenever you plan to dish-up an Indo-Chinese recipe. Stuff them up with cheese, beans, other veggies or meats or just make a simple sabzi, it will surely add that exciting crisp to your creations!

Prep Time : 26-30 minutes

Cook time : 31-40 minutes

Serve : 4

Level Of Cooking : Easy

Taste : Spicy

Ingredients for Donne Mirsang Kayras Recipe

  • Green capsicum cut into 1 inch pieces 5-6 medium

  • Potatoes 1/2 cup

  • Potatoes cut into 1-inch cubes 2 medium

  • Oil 1 1/2 tablespoons

  • Mustard seeds 1/2 teaspoon

  • Asafoetida a pinch

  • Turmeric powder 1/4 teaspoon

  • Salt to taste

  • Jaggery (gur) grated 1 1/2 tablespoons

  • For masala

  • Coconut scraped 1/2 cup

  • Sesame seeds (til) 3 tablespoons

  • Split Bengal gram (chana dal) 2 tablespoons

  • Coriander seeds 2 tablespoons

  • Fenugreek seeds (methi dana) 1/4 teaspoon

  • Dried red chillies (bedgi) 4-5

  • Tamarind pulp 2 tablespoons


Step 1

For the masala dry roast the coconut and sesame seeds separately in a pan till fragrant and lightly coloured. Transfer into a plate and set aside to cool.

Step 2

Heat half a tablespoon of oil in the same pan and add the split Bengal gram, coriander seeds, fenugreek seeds and red chillies and sauté till fragrant.

Step 3

Grind this along with the coconut, sesame seeds and tamarind pulp to a fine paste with three-fourth cup of water. Heat the remaining oil in a pan, add the mustard seeds.

Step 4

When they splutter, add the asafoetida. Add the peanuts and sauté for three to four minutes. Add the potato pieces, turmeric powder, salt and jaggery. Stir, cover and cook on low heat for five minutes.

Step 5

Add the green capsicum pieces, stir and cook till the vegetables are half done. Add the ground paste, one and a half cups of water and simmer for three to four minutes.

Step 6

Serve hot.

website of the year 2013
website of the year 2014
website of the year 2016
MasterChef Sanjeev Kapoor

Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.