Yennagai made using Capsicum makes another tasty side dish. This is another delicious North Karnataka dish, here I am using capsicum that are found in North Karnatak, these have thin skin & are spicy/hot than the peppers found in South.
These capsicums definitely makes a spicy dish..
Small Capsicums : 5 - 6
Onion : 2
Garlic : 4 -5 cloves
Uchhellu pudi/Niger seeds powder: 1tsp
Roasted groundnut : 2 tsp
Poppy seeds : 1 - 2 tsp
Sesame seeds : 1 - 2 tsp
Jeera : 1/2 tsp
Grated coconut : 1 Tbsp (optional)
Curry, Coriander leaves : few
Jaggery : to the taste
Tamarind juice : to the taste
Chop onions in to small pieces.
Roast ground nuts, poppy seeds, sesame seeds one by one.
Now grind ground nut, sesame, poppy seeds & jeera together, add coconut, onion, garlic, few strands of corander leaves, few 5 -6 curry leaves & make a fine or coarse paste, add salt, turmeric powder, uchellu powder, jaggery, tamarind juice & mix well.
Clean the capsicums, slit them in to 2 or 4 parts.
Now fill the capsicums with the paste.
Take a kadai, add oil, when its hot, add mustard seeds, when it splutters add stuffed capsicums to the kadai, close the lid, put on low flame for few minutes.
Add the remaining masala, check now & then so masala shouldn't get stick to the bottom of kadai, after frying for few mins add water.
let it cook until the raw smell disappears & get a nice flavor .
Can be served with roti, chapati, rice.
PS :- Poppy seeds, Sesame seeds, ground nuts & coconut are optional, Uchellu/Gurellu is enough for the curry.