Tuesday, January 24, 2012

Donnemirsange Sukke (Capsicum Dry Curry)

Donnemirsange Sukke is a simple Konkani dish. Donnemirsanga in Konkani means Capsicum. I got this recipe from my amma. I remember amma making this often as it was my brother's favorite.
This dish has a very unique taste because potato and capsicum are cooked in a coconut based masala. Try making this and enjoy!

  • Green Bell pepper/Capsicum,big sized- 1 (use 2,if small)
  • Potato, small sized- 1
  • Grated coconut, fresh/frozen- 3/4 cup
  • Roasted red chillies- 4-5
  • Tamarind- A small ball (gooseberry sized)
  • Coriander seeds- 1 1/2 tsp
  • Urad dal/Split blackgram- 2 tsp
  • Oil- 2 tsp
  • Mustard seeds- 1tsp
  • Curry leaves- few
  • Salt- To taste

Wash and cut the capsicum into square pieces. Then cube the washed and peeled potato.

To Prepare MasalaFry coriander seeds and urad dal in 1/2 tsp of oil, until it turns light brown. Allow it to cool on a plate. 
Now grind grated coconut, roasted red chillies, tamarind, salt, roasted coriander seeds and urad dal, to get a coarse mixture. Add little water so that all the things come together. Don't make the masala very fine. 

Now take a kadai and heat oil. Add mustard seeds. Once it starts to splutter, add curry leaves. Then add the chopped potato and fry for a minute or two. Then add chopped capsicum and mix well. Let it fry for 1-2 minutes on a medium flame.

Now add the ground masala and mix well. Add water as required and check for the salt. Close the lid. Continue cooking until the potato becomes soft. The consistency of the dish is little dry (I always make it little watery).

Donnemirsange sukke is ready! Serve it hot as a side dish to rice, dosa. Above measurement serves 2-3 people.