“Donnemirsanga- Piyava Bhutti (Capsicum- Onion Semi Dry Curry)” … bhutti is a semi dry side dish from GSB Konkani Saraswat Cuisine prepared with veggies/ pulses with addition of onions ... I have shared plenty of combos and here is a simple one with capsicum and onions ... try it, tastes awesome served as a side dish with any dishes of your choice ... Yummilicious …
** Bhutti is a semi dry side dish from GSB Konkani Saraswat Cuisine prepared in combination of various veggies. Onion is usually the common ingredient in bhutti used as the tempering along with few other veggies though one can also use whole pulses if desired. I have shared plenty of combinations in blog to which I am sharing a common link at the bottom of this recipe through which you may browse through.
** I had plenty of capsicums at home and after finishing with bajo/ fries and a few other dishes I still had 3 large sized ones sitting out there to be cooked. It had been decades since I prepared this combo of capsicum+ onion bhutti which is commonly prepared in most amchi homes, that’s it, decided it was time I posted it here, so went about preparing the same. Do try it and enjoy with your family and friends.
** Here is my simple recipe for “Donnemirsanga- Piyava Bhutti (Capsicum- Onion Semi Dry Curry)” … my style …
** Ingredients :
Onion/ Piyavu/ Kanda : 2 large sized
Donnemirsanga/ Simla Mirchi/ Capsicum : 3 large sized
Salt/ Namak/ Meeta : to taste
** Masala to be Ground :
Coconut/ Soyi/ Nariyal : 1 cup freshly grated.
Coriander seeds/ Kothambari/ Dhania : 2-3 tsp
Kashmiri Red Chillies/ Kumte Mirsanga/ Byadgi Mirchi : 8-10
Tamarind/ Chinchama/ Imly : small marble sized.
** For Tempering/ Seasoning :
Coconut Oil/ Narlel Tela/ Nariyal Tel : 2-3 tblsp
Mustard Seeds/ Sasam/ Rai : 1 tsp
Curry leaves/ Kadipatta/ Karbevu : 8-10
** Peel off the skin of the onions and cut them also into ½ inch sized cubes and keep them ready aside. Do not chop them to fine pieces.
** Wash, wipe dry and cut the capsicum also into ½ inch sized cubes discarding the inner seeds and the stem portion and keep it ready.
** Note : While cutting veggies ensure that they are evenly cut into same size. They not only look good/ professional but helps in cooking evenly.
** For grinding masala : Add the coconut, coriander seeds, red chillies and tamarind into a mixer grinder and grind to a coarse evenly ground paste. Mix in between for even grinding and add a little bit of water only if necessary.
** The masala for this recipe needs to be ground to a coarse paste like mixture so do not add water, however you can sprinkle some if necessary. Do ensure that all ingredients are ground together, remove and keep it aside ready.
** Heat coconut oil in thick bottomed kadai, when hot lower the heat, add mustard seeds and when they splutter add curry leaves and fry for a few seconds. Now add onion pieces, pinch of salt and fry till they are just about translucent. Do not let them brown or overcook, we just need it slightly softened, that’s all.
** Add in the capsicum pieces, mix well and fry all together on medium heat for 2 minutes. Now lower the heat to minimum ,cover and cook on its own steam, stirring often in between until they are almost cooked to 80%.
** Add the ground masala, salt to taste and mix well. If too dry, you can add some water to bring to a desired consistency, but do remember this is a semi dry side dish, so add water sparingly for proper cooking and texture only.
** Cover and cook until the masala blends well, gets cooked, stirring well in between to avoid it being stuck/ burnt at the bottom. This may take about 8- 10 minutes in all, however do not hurry or raise the heat lest it burns.
** When done remove from heat and keep it covered for 10-15 minutes for the flavours to be infused well with the curry. While serving if you find that the bhutti has turned too dry then you can add a little bit of boiling water, mix well and its ready.
** “Donnemirsanga- Piyava Bhutti (Capsicum- Onion Semi Dry Curry)” is done and ready to be served. Tastes best served as a side dish along with any other dishes of your choice during meals, though personally I feel it tastes best with chapathi/ paratha. In GSB Konkani Saraswat homes it is usually served with Dalitoy (spiced Dal) or Tomato saaru (saar) and Rice during meals and it tastes fantastic.
** I cook a little bit more to serve the next morning for breakfast with Dosas and it tastes awesome. Do try out this dish and enjoy with your family and friends. Another lovely combo is serving it with poori especially to children who will love it that way. Either way you serve it is sure to be loved by young and old alike. If you like you can add one potato to the bhutti while preparing too, it blends well and tastes good.
** Note : There are actually two ways tempering followed for this dish. One method is the one method is as mentioned above ie starting with the tempering followed by addition of the veggies. The other is tempering the dish on completion, ie cooking the veggies, adding the masala and then tempering. I prepare either way depending upon the veggies I will be using for preparing of this curry.
** I am sharing below a common link to all “Bhutti” recipes shared in the blog before, do check them and try out that which appeals to you or your family ….
No comments:
Post a Comment
Thanks.