Name: Roasted Bell Peppers with Chiles
Yield: Serves 4
Cuisine: India
Ingredients: 2 tablespoons canola oil; 1 teaspoon black or yellow mustard seeds; 1 teaspoon coarse kosher or sea salt; 1 teaspoon Toasted Cumin-Coriander Blend; ¼ cup finely chopped fresh cilantro leaves and tender stems; 4 fresh green Thai, cayenne, or serrano chiles, stems removed, cut in half lengthwise (do not remove the seeds); 2 large red or green bell peppers (1 pound total), stemmed, seeded, and cut into 1-inch pieces

Preparation info

Serves
4

Difficulty
Easy

Appears in

660 Curries

By Raghavan Iyer

Published 2008

About

This sweet curry—sweet thanks to the slow-roasted peppers—is a great side dish to offset a spicier curry such as Wok-Cooked Beef Cubes with a Chile-Yogurt Sauce.

Ingredients

2 tablespoons canola oil
1 teaspoon black or yellow mustard seeds

Method

Heat the oil in a medium-size saucepan over medium-high heat. Add the mustard seeds, cover the pan, and cook until the seeds have stopped popping (not unlike popcorn), about 30 seconds. Reduce the heat to medium-low and add the bell peppers and chiles. Roast, uncovered, stirring occasionally, until the peppers sweat, their juices evaporate, their skin acquires blotchy brown