What do you do when you open the refrigerator and all you find is 2 bell peppers, a big tomato and a bag of spinach? Green rice and bell pepper gravy of course. I did not any onions either, but nobody knew the difference. I pureed the tomato with some coconut, a few peanuts and some poppy seeds. It's a very simple and a quick meal. Perfect for last minute guests who drop in without notice. They would think you slogged in the kitchen for hours.
Bell Pepper masala:
Bell Peppers (Green/Red) - 2
Tomatoes - 2 small
Peanuts - 1/4 cup
Coconut powder/grated - 3 tbsp
Poppy seeds - 1 tbsp (optional)
Red chili powder - 1 tbsp
Garam masala - 1 tsp
Ginger garlic paste - 1 tbsp
Salt - to taste
Oil - 1 tbsp
Cumin seeds - 1 tsp
Dice the bell peppers into 1 inch pieces. In a pan, add the oil and cumin seeds. When they splutter, add the bell peppers and fry till soft. In a smaller pan, dry fry the poppy seeds, coconut and peanuts. Powder these in a mixie jar. To the same jar, add the ginger garlic paste, salt, chili powder, garam masala and the tomatoes. Puree them and add to the pan with the bell peppers. Cook till the gravy is cooked through and it thickens. Serve with rice or rotis.
The recipe for the green rice is from my blog. I just skipped the onions and added 1/2 cup frozen peas.
