The East Indian Kitchen: Capsicum foogath

A foogath is a regular at any East Indian dinner table as a side dish with the meats. It is made with a variety of vegetables, like capsicum, drumstick, pumpkin and French beans.[caption id="attachment_34870" align="alignleft" width="450" caption="Capsicum foogath. Firstpost"][/caption]Ingredients:• 250 g capsicums• 3tbsp ghee• 1 medium onion sliced• 1tsp salt• 1 tsp black pepper powder• 1 tsp lime juiceMasala:• 2 dried red chillies• ½ tsp sesame seeds• 6 garlic flakes roughly chopped• 1” piece of ginger, roughly chopped• ½ tsp cumin seeds• 1 tbsp coriander seeds• ½ bunch fresh coriander leaves, roughly chopped• A pinch of saffron strandsMethod:Grind masala ingredients to a fine consistency, gradually adding up to 50 ml of water, as required.Cut capsicums into quarters, removing and discarding the seeds and pith.In a pan, heat ghee/oil and sauté onion over moderate heat till golden brown. Add ground masala, and fry well for a few minutes, till fragrant. Sprinkle in some water if required, to prevent burning.Add the capsicum. Cook for about 7 mins, then add salt and pepper.Sprinkle in lime juice a few minutes before removing from heat.Watch Michael cook fish chinchoni and capsicum foogath:This recipe appears in the book The East Indian Kitchen authored by Cordon Bleu chef and food stylist Michael Swamy (Westland: Rs 395).