Monday, November 8, 2010
I used the green bell peppers we get here in the US and roma tomatoes to make this pachadi. This is very similar to the doskaya pachadi that I published before. This combination is tasty and even with just the tomatoes and no bell peppers would yield a wonderful tomato pachadi. I use the same style for making the pachadi's, and yet never get bored of them. I guess, I should explore more on "Niluva pachadi" and try more in different styles. For now, lets see how to make this.
1 big green bell pepper (Capsicum)
1 large tomato
2 garlic cloves
1 tsp mustard seeds
1-2 green chillies
1 dried red chilly
11/2 tsp oil
pinch of asafoetida
1.First, wash the bell pepper and tomato and finely chop them into pieces.
2.In a pan, heat about 11/2 tsp oil and add the mustard seeds. Wait till they crack and add the finely chopped garlic,green chilly and red chilly and pinch of asafoetida.
3.Then add the chopped bell pepper and tomato pieces and fry them on medium heat for about 5 mins.
4.Now remove them from flame, and let it cool for a while and add salt according to the taste and grind it into a fine paste.Add water if you want it to be a little watery.
I have posted a picture before grinding it into a paste. I normally would want to eat something spicy (which is greater than my normal spice levels) atleast twice a week, so I end up making different pachadi's and enjoy them with curd rice.
Posted by ANU at 8:39 AM