“Donnemirsanga- Cabbage Kismuri (Capsicum- Cabbage Dry Curry)” … A delicious medium spiced semi dry side dish from Konkani Saraswat Cuisine that can be served with dal/ saar- rice or chapathi/ roti/ parathas too … Yummilicious …
** I have often shared semi dry Kismuri, a delicious traditional Konkani Saraswat’s dish that is prepared either with and without masala. The one prepared with masala can be served as side dish with dal/ saar- rice or with roti/ parathas too while the dry salad type version can be served as side dish with dal/ saar- rice only or with pejje jevan. Though I prepare both recently it’s the masala version I prepare often as it gives me relief from preparing chutney for dosa the following day as the same can be served with dosa to and it tastes wonderful.
** I make a lot of adjustment with food as now the workload at home as increased due to the pandemic conditions. I hardly get time for blogging and there is a lot of posts yet to be shared which really makes me uneasy as I never like pending works. Well, lets hope things get settled soon and there is relief for all soon. Do follow the recipe given below for this one, while I am sharing a common link at the bottom of this recipe for all the kismuri posted before which you can browse through and try them out too, sure to get plenty of choices.
** Here is the Recipe to “Donnemirsanga- Cabbage Kismuri (Capsicum- Cabbage Dry Curry)” … My Style ….
** Ingredients :
Green Donnemirsanga/ Capsicum/ Simlamirchi : 3-4 large sized
Cabbage : 250 gms (Aprroximately)
Oil/ Tel/ Tela : ½ tsp
Salt/ Namak/ Meeta : to taste
** For Masala to be Ground :
Coconut/ Nariyal/ Soyi : 1 heaped cup freshly grated.
Coriander seeds/ Dhania /Kothimbir : 2 tsp
Kashmiri Red Chillies/ Kumte Mirsanga/ Byadgi Mirchi : 8-10
Tamarind/ Chinchama/ Imli : small marble sized.
Jeera/ Cumin Seeds : ½ tsp (Optional)
Methi/ Fenugreek Seeds : ¼ tsp
Oil/ Tel/ Tela : 1 tsp
** For Pannaka/ Tempering/ Seasoning :
Coconut Oil/ Nariyal Tel/ Narlel Tela : 1 tsp
Mustard Seeds/ Rai/ Sasam : 1 tsp
Curry leaves/ Kadipatta/ Karbevu : 8-10
** Wash and wipe dry the capsicums and cut them into ½ to ¾ inch sized pieces discarding the inner seeds. Keep them ready aside.
** Chop the cabbage roughly into ½ inch sized pieces, the same as of capsicum, wash it and put it in a colander and keep it aside for the water to get completely drained.
** Note : Do not cut the cabbage or the capsicum into very tiny pieces as it loses crunch and does not taste good too. Also cut both veggies into same size while chopping for better outcome of kismuri when done.
** For grinding masala : Heat oil in a small pan, when hot add in coriander, jeera and methi seeds, fry for a few mins, now add red chillies and further fry for few seconds. Remove and add it into mixer grinder along with freshly grated coconut and tamarind and grind to a semi coarse paste with little water. The masala should be ground with very little water and should be dry in texture. Sort of crumbling texture. Remove and keep this aside ready.
** In a large thick bottomed kadai heat ½ tsp of oil, when hot add in the capsicum pieces and fry for a minute or two. Now add in the chopped cabbage mix well and continue frying for another minute. Cover and let cook both together till 90% done on low- medium heat.
** Note : Keep stirring in between to avoid the veggies getting burnt in case the water dries out. Usually it does not as there is enough water in both veggies to get cooked by themselves, but in case it does then do sprinkle some water and continue to cook till done.
** When cooked add in the ground masala, salt to taste and mix well. Add in a little bit of water or as needed only, the masala should be thick and should just coat the ingredients when done. Cover and cook on low heat stirring in between to avoid the masala getting burnt at the bottom, it is done when you see bubbles on surface.
** For Tempering : Heat oil in a small pan, when hot add in the mustard seeds, when they begin to splutter add in the curry leaves, fry for a few seconds and pour over the kismuri / dry curry. Cover and keep aside for 10-15 minutes for the flavors to seep in.
** “Donnemirsanga- Cabbage Kismuri (Capsicum- Cabbage Dry Curry)” is done and ready to be served. Tastes best served hot with Dalitoy/ Tomato Saaru and Rice as an accompaniment. Goes well with roti/ chapathi/ parathas or dosa too. A yummy dish when served with other dishes as a side dish. Do try this simple dish and enjoy with your family and friends and remember to send me a feed back.
** You can use the search option for “Kismuri” where you will get many more combination of this dish both with and without masala posted in before. Do try out various types of mix and match dishes to relish with your family and friends. Also remember to me a feedback if possible, you can also mail me or leave a comment for query if any ….
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