Ingredients: cashew nuts,mustard seeds,asafoetida (hing),black pepper corns,coconut,jaggery,red chilli powder,peanuts (moongphali) shelled,coriander (dhania) seeds,cinnamon stick (dalchini),methi seeds (fenugreek seeds),peanuts (moongphali),cumin seeds (jeera),green bell pepper (capsicum),tamarind,coconut oil,cloves (laung),turmeric powder

Shimla Mirchi Panchamrut Recipe | Konkani Capsicum Cashew Peanut Sabzi, 1/2 teaspoon Turmeric powder (Haldi),1/2 teaspoon Mustard seeds,1 tablespoon Coriander (Dhania) Seeds,1 teaspoon Whole Black Pepper Corns,1/4 cup Fresh coconut,1 inch Cinnamon Stick (Dalchini) - broken,4 Cloves (Laung),1 teaspoon Cumin seeds (Jeera),20 grams Tamarind,2 tablespoons Roasted Peanuts (Moongphali) - shelled,1/2 cup Raw Peanuts (Moongphali),1/4 teaspoon Methi Seeds (Fenugreek Seeds),1 tablespoon Coconut Oil,2 Green Bell Pepper (Capsicum) - diced small,1/4 cup Cashew nuts - broken,1/4 teaspoon Asafoetida (hing),1 teaspoon Jaggery,1/2 teaspoon Methi Seeds (Fenugreek Seeds),1/2 teaspoon Red Chilli powder, 40, Konkan, To begin making Shimla Mirchi Panchamrut Recipe, first prep all the ingredients and keep them ready.The first step is to make the masala.Heat a small pan over medium heat; add the cloves, cinnamon, black pepper, coriander seeds, cumin seeds, methi seeds and roast for a minute until the aromas of the spices come through.Once roasted, add the grated coconut and roast for a minute more and turn off the heat.
Allow the mixture to cool a bit.Add the roasted masala into a small jar of the mixer grinder along with the peanuts and tamarind.Blend to make a powder without adding any water.
This fresh masala will go over the cooked capsicum mixture.
Keep this aside.Into a pressure cooked, add the raw peanuts along with 1/4 cup of water and pressure cook for 2 whistles.
After 2 whistles turn the heat to low and simmer for 3 to 4 minutes and turn off the heat.Allow the pressure to release naturally.
Once released, open the cooker and keep the cooked peanuts aside.
Heat coconut oil in a pan; add the mustard seeds and methi seeds and allow it to crackle.Once it crackles, add the asafoetida and give it a stir.Next add the cashew nuts and capsicum and sprinkle a little salt and turmeric powder.
Give the mixture a stir.Cover the pan and cook the capsicum until it is just about cooked.
Take care not to overcook the capsicum and ensure it has a firm texture and is also cooked with a good bite.Once the capsicum has reached that stage, stir in the freshly roasted and ground masala, jaggery and the cooked peanuts into the cashew and capsicum mixture.Give it a stir until all the ingredients are well combined.
Check the taste and add more salt if required and stir.Cover the pan and simmer the Shimla Mirchi Panchamrut for another 3 to 4 minutes so the masalas get well absorbed making the sabzi flavourful and tasty.Once done, turn off the heat and transfer the Shimla Mirchi Panchamrut to a serving bowl and serve hot.Serve the delicious Shimla Mirchi Panchamrut with Muga Ambat Recipe , hot rice and phulka for a wholesome meal , https://www.archanaskitchen.com/images/archanaskitchen/0-Archanas-Kitchen-Recipes/2020/Shimla_Mirchi_Panchamrut_Recipe_Konkan_Capsicum_Cashewnut_Sabzi_With_Peanuts__5_1600.jpg, 18