Spinach and Cucumber Pasta- Dinner Day 1
Pearl Barley and Banana Brekker- Breakfast Day 2

Simla Mirch Asha Style- Green peppers in a coconut and tamarind gravy


Asha At goolestan

My visits to Bombay are all the more enjoyable because I get to pick up a few recipes from Asha, a brilliant cook with a great sense of humour and much good will.Those who have enjoyed Asha's karela recipe are sure to love this. A mild curry with simla mirch and coconut. Very quick to produce as well.


2 tbsp vegetable oil

1 tsp rai/ mustard seeds

5 cloves of garlic

2 green chillies

3 or about 250 gms large simla mirch/ green peppers 

1/6th coconut a 3"x 3" chunk

2 tbsps toasted til/ sesame seeds

1 walnut sized peice of tamarind.

3 tbps boiled peanuts

1 pinch of haldi

Salt to taste

Soak tamarind
Soak the tamarind in half a cup of hot water.

Grind coconut
 Meanwhile grate the coconut and grind along with the sesame seeds in a coffee grinder.

Saute simla mirch
Wash and cut the simla mirch into bite size peices.

Heat the oil and pop the mustard seeds. Fry the chillies and garlic lightly for a few seconds then begin sauteeing the peppers. Add  the turmeric and mix well. Saute on low heat.

When the vegetables are fairly cooked and soft add the coconut sesame seed paste .Stir well till lightly fried.

Strain the tamarind pulp through a tea strainer and add to the vegetables along with 1 cup of water.Stir in the boiled peanuts. Simmer for 15 minutes.

Simla Mirch bhaji
Sprinkle the salt on top , give it a stir and serve.