Shimla Mirchi Panchamrut Recipe | Konkani Capsicum Cashew Peanut Sabzi
A Delightful Blend of Capsicum, Cashews, Peanuts, and Spices
This Shimla Mirchi Panchamrut is a traditional Konkani dish that brings together vibrant green bell peppers (Shimla Mirchi) with crunchy cashews, peanuts, and a carefully roasted blend of spices. A delightful mix of savory, tangy, and sweet, this flavorful sabzi pairs beautifully with rice or phulka for a complete meal. Perfect for vegetarians and those who love rich, yet balanced flavors, this dish is sure to make your taste buds sing.
Recipe Overview:
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Total Time: 40 minutes
- Cuisine: Konkani
- Course: Main Course
- Servings: 4
- Diet: Vegetarian
Ingredients
| Ingredient | Quantity |
|---|---|
| Green Bell Pepper (Shimla Mirchi) | 2, diced small |
| Raw Peanuts (Moongphali) | 1/2 cup |
| Cashew Nuts (broken) | 1/4 cup |
| Coconut Oil | 1 tablespoon |
| Mustard Seeds | 1/2 teaspoon |
| Fenugreek Seeds (Methi Seeds) | 1/4 teaspoon |
| Asafoetida (Hing) | 1/4 teaspoon |
| Turmeric Powder (Haldi) | 1/2 teaspoon |
| Red Chilli Powder | 1/2 teaspoon |
| Jaggery | 1 teaspoon |
| Cloves (Laung) | 4 |
| Cinnamon Stick (Dalchini) | 1-inch, broken |
| Coriander Seeds (Dhania) | 1 tablespoon |
| Cumin Seeds (Jeera) | 1 teaspoon |
| Whole Black Peppercorns | 1 teaspoon |
| Fresh Coconut (grated) | 1/4 cup |
| Roasted Peanuts (Moongphali) | 2 tablespoons, shelled |
| Tamarind | 20 grams |
Instructions
Step 1: Prepare the Fresh Spice Masala
- Begin by preparing the freshly roasted spice mixture. Heat a small pan over medium heat. Add the cloves, cinnamon stick, black peppercorns, coriander seeds, cumin seeds, and fenugreek seeds (methi). Roast these spices for about 1 minute or until their aromas become fragrant.
- Next, add the grated coconut to the pan and roast for an additional minute until the coconut turns golden. Turn off the heat and allow the mixture to cool slightly.
- Once cooled, transfer the roasted spices and coconut mixture to a small grinder or mixer jar. Add the raw peanuts and tamarind. Grind everything into a coarse powder. Set this masala mixture aside for later use.
Step 2: Cook the Raw Peanuts
- In a pressure cooker, add the raw peanuts and 1/4 cup of water. Pressure cook the peanuts for 2 whistles.
- After the 2 whistles, reduce the heat to low and let it simmer for another 3-4 minutes.
- Turn off the heat and allow the pressure to release naturally. Once the pressure is released, open the cooker and set the cooked peanuts aside.
Step 3: Sauté the Capsicum and Cashews
- Heat coconut oil in a large pan. Add mustard seeds and fenugreek seeds. Let them crackle for a few seconds.
- Add asafoetida (hing) and stir well. Then add the cashew nuts and diced capsicum (Shimla Mirchi). Stir everything together and sprinkle a little salt and turmeric powder.
- Mix gently and cover the pan. Allow the capsicum to cook for about 5-7 minutes. The capsicum should soften slightly but still retain a bit of crunch. Avoid overcooking to keep the texture intact.
Step 4: Combine the Masala and Finish the Dish
- Once the capsicum is cooked to the desired texture, stir in the freshly roasted and ground spice masala, jaggery, and cooked peanuts.
- Mix everything thoroughly to ensure the masala is evenly distributed throughout the capsicum and peanuts. Taste the sabzi and adjust the salt if necessary.
- Cover the pan and simmer for another 3-4 minutes, allowing the spices to meld and the flavors to develop.
Step 5: Serve the Shimla Mirchi Panchamrut
- Turn off the heat and transfer the Shimla Mirchi Panchamrut to a serving dish.
- Serve this delicious, flavorful dish hot with steamed rice or phulka (Indian flatbread) and enjoy a wholesome meal.
Tips for Perfect Shimla Mirchi Panchamrut
- Adjusting Spice Levels: If you prefer a spicier version, you can add more red chili powder or green chilies while cooking.
- Coconut Variations: While fresh coconut is traditionally used in this recipe, if fresh coconut is unavailable, you can substitute with desiccated coconut. Just be sure to roast it lightly to bring out the flavor.
- Peanut and Cashew Balance: The roasted peanuts and cashews add a wonderful crunch to the dish. If you prefer one over the other, feel free to adjust the quantity to your liking.
- Serving Suggestions: This dish pairs wonderfully with other Konkani dishes like Muga Ambat (a traditional Konkani dal) and rice. It can also be served alongside a simple cucumber raita for a refreshing contrast.
Nutritional Information (Approximate)
| Nutrient | Amount per Serving |
|---|---|
| Calories | 215 kcal |
| Carbohydrates | 15g |
| Protein | 6g |
| Fat | 15g |
| Fiber | 3g |
| Sodium | 150mg |
| Sugar | 5g |
Enjoy this vibrant, aromatic, and satisfying Shimla Mirchi Panchamrut! Its combination of textures, from the crispy capsicum to the crunchy peanuts and cashews, along with the tangy sweetness from jaggery and tamarind, makes for a flavorful and wholesome vegetarian dish.
