Name: Spicy-Tart Bell Peppers and Peas (Simla Mirch Kadhi)
Yield: Serves 4
Cuisine: India
Ingredients: 4 fresh green Thai, cayenne, or serrano chiles, stems removed, coarsely chopped (do not remove the seeds); 2 lengthwise slices fresh ginger (each 2 inches long, 1 inch wide, and ⅛ inch thick), coarsely chopped; 1 cup frozen green peas (no need to thaw); 1 teaspoon cumin seeds; 1 teaspoon black or yellow mustard seeds; 2 medium-size bell peppers (any color), stemmed, seeded, and finely chopped; ½ teaspoon ground turmeric; 2 tablespoons canola oil; 1 teaspoon ground Deggi chiles (see box; or ½ teaspoon cayenne (ground red pepper) mixed with ½ teaspoon sweet paprika; 1 teaspoon Toasted Cumin-Coriander Blend; 2 tablespoons finely chopped fresh cilantro leaves and tender stems; 10 to 12 medium-size to large fresh curry leaves; 1 tablespoon Ghee; 1 teaspoon white granulated sugar; 1½ teaspoons rock salt; 1 cup plain yogurt; 1 tablespoon chickpea flour

Preparation info

Serves
4

Difficulty
Easy

Appears in

660 Curries

By Raghavan Iyer

Published 2008

About

I believe that you should enjoy yogurt-based kadhis first with thin rotis, and then when you feel you are about to reach that bursting point, dump the rest over cooked white rice and savor the combination, until you really cannot eat even one more mouthful. (It’s okay. We all need to make a pig of ourselves once in a while.) This curry not only tastes hot (with a slightly sweet aftermath) but also looks delicious, with its salmon-orange sauce,