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 juice Masala: • 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 strands Method: 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).