Ingredients for Bell Pepper Bharta
- 2 tablespoons peanut oil
- 2 large bell peppers
- 1 cup chopped tomatoes
- 1 medium onion
- 1 teaspoon cumin seeds
- 1 teaspoon mustard seeds
- 1/2 teaspoon curry leaves
- 2 tablespoons ginger garlic paste
- 2 tablespoons peanut butter
- 1/2 cup water, as needed
- 1 teaspoon turmeric powder
- 1 teaspoon garam masala
- 1 tablespoon sesame seeds
- 2 tablespoons desiccated coconut
- 1/2 cup plain yogurt
- 1 teaspoon chili powder
- 1 tablespoon lemon juice
- 1 tablespoon tamarind concentrate
- Salt to taste
- Fresh cilantro, chopped (for garnish)
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How to Make Bell Pepper Bharta
- Gather and prepare all ingredients. Finely chop the onion and bell peppers.
- Heat 2 tablespoons of peanut oil in a medium to large heavy-based saucepan over medium-high heat.
- Add 1 teaspoon cumin seeds, 1 teaspoon mustard seeds, and ½ teaspoon curry seeds. Cook, stirring constantly, until the mustard seeds begin to pop (about 1 minute).
- Add 1 medium onion and sauté until golden brown (about 5 minutes).
- Add 2 tablespoons of ginger-garlic paste and cook for 1 minute. Reduce heat to medium, then stir in 2 tablespoons of peanut butter.
- Stir continuously until the peanut butter forms a smooth sauce, adding 2-4 tablespoons of water as needed to prevent sticking.
- Add 2 large bell peppers (chopped), 1 cup chopped tomatoes, and cook for 10 minutes, or until the peppers are softened and slightly pulpy, adding a little water if needed.
- Stir in 1 teaspoon turmeric powder, 1 teaspoon garam masala, 1 tablespoon sesame seeds, and 2 tablespoons of desiccated coconut powder. Cook for another 15 minutes, stirring occasionally.
- Add ½ cup plain yogurt, 1 teaspoon chili powder (adjust to taste), 1 tablespoon lemon juice, and 1 tablespoon tamarind concentrate. Heat through gently until hot and the flavors have melded (about 5 minutes).
- Serve hot, garnished with fresh chopped cilantro.
Nutrition Information (Approximate per serving)
Sodium
12 g
Sugar
107g
Fat
50g
Carbs
16g
