1. For the masala, dry roast the sesame seeds and coconut separately in a non stick frying 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, fenugreek seeds, coriander seeds and red chillies and sauté till fragrant. Grind this along with the sesame seeds and coconut to a fine paste with three-fourth cup of water.
3. Heat the remaining oil in a deep non stick pan, add the mustard seeds. When they splutter, add the asafoetida. Add the peanuts and sauté for three to four minutes. Add the potato pieces, salt and turmeric powder.
4. Stir, cover and cook on low heat for five minutes. Add the ground paste, one and a half cups of water and jaggery and simmer for three to four minutes. Add the green capsicum pieces, stir and cook till the vegetables are half done. Add tamarind pulp, mix well and cook for a minute. Serve hot.
तैयारी का समय : ११-१५ मिनट
खाना पकाने के समय : २६-३० मिनट
सर्विंग्स : ४
खाना पकाने का स्तर : मध्यम
स्वाद : मीठे और खट्टे
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 www.sanjeevkapoor.com 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.