Nutty-tart bell peppers with peanuts (Mirchi nu shaak) from 660 Curries: Plus Biryanis, Breads, Pilafs, Raitas, and More (page 539) by Raghavan Iyer

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Yogurt curry with cumin and curry leaves (Gujarati kadhi)

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • TrishaCP on July 29, 2024

    This is amazingly tasty and a great way to use an overabundance of CSA peppers. As amraub says, it does not look appetizing at all.

  • amraub on August 06, 2012

    I was a bit concerned that I had ruined this dish by having the heat too high, but it still ended up tasting great. I was using a different burner than I normally rely on and the peppers blackened extremely quickly. The water also reduced much quicker than I had expected, leaving me with what appeared to be a brown, cakey mess. Surprisingly, the blackened peppers and brown mess tasted quite good! Will make again (hopefully keeping a closer eye on the heat levles). I served with the basil-peanut pesto shrimp in the contemporary curry section.

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