Sweet peppers with whole cashew nuts

Name: Sweet peppers with whole cashew nuts
Yield: Serves 8
Cuisine: India
Ingredients: 15 ml/1 tbsp soft light brown sugar; 7.5 ml/1½ tbsp lemon juice; Plain Boiled Rice and Indian bread, to serve; Plain Boiled Rice and Indian bread, to serve; 2.5 ml/½ tsp ground turmeric; 2.5 ml/½ tsp cumin seeds; 5 ml/1 tsp salt, or to taste; 50 g/2 oz raw whole unsalted cashew nuts; 1 dried red chilli, torn into pieces; 45 ml/3 tbsp sunflower oil or olive oil; 45 ml/3 tbsp sunflower oil or olive oil; 2.5 ml/½ tsp black mustard; 200 g/7 oz potatoes, cut into 2.5 cm/1in cubes; 15 ml/1 tbsp each sesame and white poppy seeds; 10 ml/2 tsp split Bengal gram (channa dhal); 10 black peppercorns; 1 each sweet red, yellow and green (bell) pepper, about 150g/5 oz each; 1 each sweet red, yellow and green (bell) pepper, about 150g/5 oz each; 1 each sweet red, yellow and green (bell) pepper, about 150g/5 oz each; 1 each sweet red, yellow and green (bell) pepper, about 150g/5 oz each

Preparation info

Serves
8

Difficulty
Easy

Appears in

The Complete Indian Regional Cookbook

By Mridula Baljekar

Published 2017

About

In this recipe, Kairas, sweet peppers in red, emerald and golden colours are enrobed in a thick, rich sauce with the nutty taste of sesame and poppy seeds, the earthy taste of channa dhal and the fragrance of intense yellow turmeric. Whole cashew nuts add a crunchy bite as well as substance.

Ingredients

1 each sweet red, yellow and green (bell) pepper, about 150g/5

Asia
India
Main course
Starter
Vegan

Method

Cut the peppers in half, remove and discard the cores, then cut the flesh into 2.5cm/1 in cubes.
In a medium-sized pan, bring 300ml/