November is here and this year sure feels like it went by so fast! And here we are, a group of food-loving crazy bloggers doing our monthly blogging marathon. Out of the themes that were put up for this month, the No onion or garlic gravies sure looked tempting and I readily signed up for it thinking it would be an easy affair. But I was hugely mistaken. Reason one, I had nothing in my drafts that hailed under this category and reason two, I had no time to make one!
So, it was all set to be made at the last moment and hence that would be the most likely explanation of the not-so-good pics.
Now to the dish-It is a gravy made without onions and garlic . I have used a coconut-peanut-sesame base to thicken the gravy. I made this for Lil Angel lunch box and she came home gushing out praises for the dish!!So now I have one more gravy that she truly loves!
For the base
Sesame seeds- 2 teaspoons
Capsicum-1, large, chopped
Red chili powder- 1/2 teaspoon
Sambar powder- 1/2 teaspoon
Salt to taste
Kasuri methi- 1/4 teaspoon
Oil- 1 teaspoon
Coriander leaves to garnish
In a pan roast the sesame, ground nuts,coconut separately till light brown.Keep aside. Once it is cool,transfer into a blender jar and grind to a fine paste adding a little water.
Heat oil in a pan and saute the capsicum for a few minutes .Add the ground paste and enough water .Bring to boil, cover and cook for a few minutes. Add the chili powder, sambar powder, salt and mix well.
Once the capsicum is almost done and the gravy thickens, add kasuri methi and mix. Remove from heat
Serve garnished with coriander leaves, along with Poori / Roti.
- The gravy thickens on standing. So at the time of serving, add a little hot water and gently warm it and then serve
- I forgot to add cumin seeds before sauteing the capsicum. You can add it leave it out.
- I have played down the spices since I was packing this to school.Adjust to suit your taste.
- Garam masala can be used instead of sambar powder.