SPICY BANANA PEPPER CURRY RECIPE | KARI MILAGAI PULI KUZHAMBU

 

SPICY BANANA PEPPER CuRRY RECIPE

INGREDIENTS

• Banana pepper – 200g - Remove seeds to reduce heat.
• Onion – 75g
• Garlic cloves – 4 to 6
• Curry leaves – Few
• Thin coconut milk – 250ml
• Thick tamarind juice – 50ml
• Curry powder – 1 ¼ tablespoons
• Mustard seeds – ¼ teaspoon
• Turmeric powder – ¼ teaspoon
• Salt – As you wish
• Cooking oil – As you wish

INSTRUCTIONS

1. Take the banana peppers and wash them well. In each banana pepper make two slits lengthwise, keeping the stem on.

2. Chop the onion and slice the garlic cloves. Also, get ready with curry leaves, mustard seeds, curry powder, turmeric powder, and salt. 

3. Get ready with the coconut milk and tamarind juice. 

4. Heat the oil in a cooking pan and place the banana peppers.

5. Fry them uncovered under medium flame. Make sure to fry every side of the banana peppers. For me, it takes about 3 minutes.

6. Now add curry leaves, onion, mustard seeds, and garlic. Stir and fry uncovered under medium flame for 2 to 4 minutes.

7. Add curry powder, turmeric powder, and salt. 

8. Also, add tamarind juice.

9. Add coconut milk, stir, and mix them gently.

10. Cook covered under low flame for 4 to 6 minutes.

11. Add salt if needed.