This is a dish that my husband has always praised. It used to be served at his college, and so has always been associated with good memories. However, I wasn’t very familiar with UP cuisine, and wasn’t able to search this recipe out. Recently though, my husband came by the name, and I was finally able to re-create this dish!
This is a typically UP dish, and does not use onion or garlic. It makes a great side to parathas or puris, and is easily prepared.
- 4 medium potatoes/aloo
- 2 medium tomatoes
- 1 inch ginger, finely chopped
- 2 tsp turmeric powder
- ½ tsp red chili powder
- 1 tsp cumin/jeera
- 1 tsp coriander powder/dhania powder
- 1 tsp dry mango powder/amchur powder (optional)
- ½ tsp garam masala powder
- 1 tsp salt
- Peel and boil the potatoes till they are very well cooked and can be easily crumbled.
- In a wok, heat some oil and add the jeera and dhania powder.
- add finely chopped ginger and saute for a half a minute on low flame.
- Add the chopped tomatoes, chilli powder, turmeric and braise till the tomatoes are completely cooked and mashed.
- Mash some of the potatoes and add along with salt and mix well.
- add water and braise till it reaches the consistency you want. The gravy will come from the mashed potatoes and tomato mix.
- Here you can add dry mango powder/amchur powder and garam masala. Keep braising till the gravy comes together.
- Add chopped coriander leaves for garnishing.
This gravy is best served hot. Since it doesn’t really take very long, its a perfect breakfast/dinner dish.
I have been eating this particlar preparation of bengulooru mirapakaya since childhood. It has also been one of my mom’s favorites. So it was made pretty often! 😉
After marriage I faced a different problem. The name. I always knew it as simla mirchi or capsicum, and suddenly I was asked if I knew how to make bengulooru mirapakaya. Took me some time to figure out, but I did get it in the end! It didn’t help matters that it was my mom’s fav, but pretty low on my preferred foods. 😦
- 8-10 small capsicum (select the smallest size – it’s easier to cook and tastes better)
- Stuffing: besan, salt, jeera, chilli powder, oil for mixing
- For every cup of besan, put in 1tsp salt, 1/2 tsp chilli and a pinch of jeera and 1tsp oil to help mix
- Oil for braising
- Clean the capsicum and make a neat slit along the side for stuffing.
- Stuff the capsicum fully. This takes a bit of manuvering around the inside to ensure its completely done. Be careful not to completely split it open
Stuffed, and ready to be cooked
- Heat some oil in a wok. Once heated, add the stuffed capsicum slowly and place lid.
- Keep turning them time to time so that they get evenly braised.
- Take off the flame when done. Drain the oil. Some of the stuffing may come out of the capsicum. They can get put back when the capsicum has cooled down
… and ready to eat!
The best part of this vegetable is that the capsicum retains its shape. It can be eaten with rice and dal.
This is a bit of a slow vegetable to cook. Mostly I make this by boiling the vegetable, and then adding the masala to the cooked vegetable and calling it done.
However, when my mother-in-law was here recently, she showed me this way of making it. This method apparently is a favourite of Hubby’s as well!
- Put in oil and chopped dondakaya as if to deep fry.
- Set the lid over the wok so that it (kind of ) can braize (in Telugu: magga pettu)
- Once the dondakaya starts to soften, take off the lid and deep fry normally. This method used up a little less oil that the regular method, and fries the vegetable evenly.
- Drain the excess oil into a container. This oil can be used for tadka and other frying purposes.
- Add the besan and mix well to ensure no clumps are formed, and the dondakaya pieces are properly covered with besan.
- When cooked, the besan will give off a nice aroma. Add the grated coconut and mix well.
- The coconut helps the pieces of dondakaya to separate and not clump together.
Serve hot with rice.