Banana Peppers & Potatoes in Coconut Curry Sauce
Banana peppers has a strong peppery flavor hence it’s also good for quick Chinese stir fries. You can stir fry them with tofu or use it with other vegetables when making noodles. Added benefit is banana peppers are rich in Vitamin C.
My husband would just munch them raw along with carrots. But that is for a spice lover. I make a salad with carrot, banana peppers and yogurt. It’s a good side dish to serve when you make a rice and curry meal.
My mom mostly made banana peppers in this method. Potato cubes and banana peppers are cooked until they are soft in a curry sauce. Pepper boiled in curry sauce slowly infuses pepper flavor to this curry. You can serve it with rice, roti, pittu (Sri Lankan couscous with rice flour) or even bread.
To Make the curry sauce
3 tbsp canola oil
handful of curry leaves
3 cloves of garlic
1″ piece of ginger
1/2 tsp mustard seeds
1/2 tsp cumin seeds
pinch of fenugreek seeds
1/2 tsp turmeric powder
2 tbsp curry powder
1 tsp chili powder
1/2 tsp garam masala
4 Banana Peppers – 2″ pieces sliced diagonally
3 medium potatoes cut into cubes
Salt to taste
100ml coconut milk
50-100ml water (increase or reduce water depending on how much gravy you prefer, I like it a bit dry)
Coarsely grind tomato, onion, garlic, ginger and curry leaves using a food processor. Heat oil in a heavy bottom pan add ground mixture, salt, mustard, cumin, fenugreek seeds and turmeric powder. Stir well close the lid, cook till oil separates for few minutes. Stir occasionally.
When you see oil separating add curry powder and chili powder, potato cubes and peppers. Stir well till spices are mixed well, cook for 1-2 more minutes. Pour coconut milk and water mix well, close the lid and cook for further 5-10 minutes till potatoes are soft. Add garam masala and turn off heat.
I served this curry with saffron flavored rice.