Ingredients: Green Bell Pepper (Capsicum) - diced small, cup Raw Peanuts (Moongphali), cup Cashew nuts - broken, tablespoon Coconut Oil, teaspoon Mustard seeds, teaspoon Methi Seeds (Fenugreek Seeds), teaspoon Asafoetida (hing), teaspoon Turmeric powder (Haldi), teaspoon Red Chilli powder, teaspoon Jaggery, Cloves (Laung), inch Cinnamon Stick (Dalchini) - broken, tablespoon Coriander (Dhania) Seeds, teaspoon Cumin seeds (Jeera), teaspoon Whole Black Pepper Corns, teaspoon Methi Seeds (Fenugreek Seeds), cup Fresh coconut, tablespoons Roasted Peanuts (Moongphali) - shelled, grams Tamarind, Vegetarian diet
Instructions: 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