Banana pepper sabzi

Every cook has his/her cooking style. I prefer to follow recipes closely but my mom is totally different. She always adds some of her favorite ingredients to all the recipes giving them her unique touch. Some of her favorite ingredients are puffed channa dal, besan and garlic. She made up this recipe several years ago and this has become a family favorite. In India, we use long, mild peppers that are fried in bajjis. The spice mix is a traditional tamilian powder that is used to stuff baby eggplants and peppers. Since banana peppers are used, they are quite spicy. I have also used Anaheim peppers for a milder dish.

Banana pepper sabzi

6 banana peppers, stems removed, seeds and membrane removed and cut into 1 inch pieces
1 tsp urad dal
1/2 tsp mustard seeds
1/2 tsp cumin seeds
salt to taste
1/2 tsp oil

Spice mix

3 tsp coriander seeds
1.5 tsp urad dal
1.5 tsp chana dal
1 tsp puffed chana
3 dry red chilies (you can reduce this if you want a mild version)
1 T dessicated coconut
1/4 tsp salt
1/4 tsp oil

For spice mix: Heat 1/4 tsp oil and add all the ingredients except salt and coconut. Saute until dark golden brown. Add coconut and turn off heat. Grind into a coarse powder along with salt. This can be used as a stuffing or as a seasoning.

Sabzi: Heat oil and add urad dal, cumin and mustard seeds. After seeds splutter, add the chopped peppers and some salt. Sprinkle some water, cover tightly and cook until almost done. Remove cover and add 1-2 Tbsp of the spice mix and saute until completely dry and spice mix is slightly toasted.



This goes great with soft homestyle dosas and chapatis. Don't forget to have a bowl of yogurt on the side in case you get a fiery pepper.