Donne Mirsang Kayras

Ingredients list for Donne Mirsang Kayras

• 5-6 medium Green capsicum cut into 1 inch pieces
• 1/2 cup Potatoes
• 2 medium Potatoes cut into 1-inch cubes
• 1 1/2 tablespoons Oil
• 1/2 teaspoon Mustard seeds
• a pinch Asafoetida
• 1/4 teaspoon Turmeric powder
• to taste Salt
• 1 1/2 tablespoons Jaggery (gur) grated
• For masala
• 1/2 cup Coconut scraped
• 3 tablespoons Sesame seeds (til)
• 2 tablespoons Split Bengal gram (chana dal)
• 2 tablespoons Coriander seeds
• 1/4 teaspoon Fenugreek seeds (methi dana)
• 4-5 Dried red chillies (bedgi)
• 2 tablespoons Tamarind pulp

Method

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.
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.
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.
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.
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.
6. Serve hot.

Nutrition Info