My Indian Recipes

Difficulty Rating 2 (Grinding required) Bell pepper (any color), cut into small pieces – 2 Tomato, diced large – 1 Onion, diced - 1 Green Chilies, slit – 3 (adjust) Oil Tamarind – 1 ½ Tbsp. (Optional) Salt to taste Garlic cloves – 4 For Seasoning: Urad Dal – 2 tsp. Chana Dal – 2 tsp. Mustard seeds – 1 tsp. Curry leaves – a few Red Chilies – 3 1. Heat a bit of oil in a pan and fry the onion and bell pepper, green chilies and garlic until the onion is translucent.  2.  Add the tomato and stir fry until everything dries up. 3.  Add the tamarind. 4.  Let everything to cool. 5.  Grind everything to a smooth paste 6.  Heat oil and add all of the seasoning ingredients until they start to pop. 7.  Pour the seasoning over the pachadi and serve with rice, kichidi or idli.

Difficulty Rating 1 4 Bell peppers of various colors diced 1 tsp Cumin seed 4 Green chili – slit (optional) Few Curry leaves (optional) ½ tsp Turmeric Salt (to taste – about 1.5 tsp) 2 tsp Flour 2 Tbsp Oil 1. Heat the oil. Add cumin seeds until they pop. 2. Add green chili and curry leaves until they pop. 3. Add the bell peppers and fry until the skins are brown. 4. Add the flour and stir. 5. Serve with tomato dahl and flat bread.