How to make Pakoda Shimla Mirch Tari Recipe
Filter gram flour and keep it in any utensil. Pour water in the flour then add salt and coriander followed by eno salt and mix well. Mixture for Pakoras is ready.
Place Appam maker on the gas and heat, in every mold put 1/4 tsp oil or just grease the molds with oil. Using a spoon fill all the molds with the gram flour mixture, Pakoras will get puffed in some time. When the lower layer of Pakora turns brown overturn it with a spoon and let the other side become brown. The Pakoras are cooked, take them out on the plate and repeat process with the remaining mixture. Pakoras are ready, let's prepare the Tari.
Wash capsicums and cut into big pieces, remove the stem and seeds.
Cut tomatoes, green chilly's and ginger into big pieces.
Pour 2 tbsp oil in the pan(kadhai) and heat, put Heeng aand Jeera in hot oil. Once Jeera is fried lower the flame then put black pepper, clove, Elaichi and fry gently. Put turmeric and coriander powder followed by capsicum pieces, fry for 2 minutes. Also add tomatoes, ginger and green chilly's then mix. Stir fry for 2-3 minutes till tomatoes turn soft.
Allow the spices to cool then make it into a paste with chilly.
Put the grounded spices back in the pan, mix cream and stir fry for 3-4 minutes.Add water and salt according to your requirement. After water comes to boil cook for anothre 3-4 minutes, Tari is ready.
Put the Pakoras in Tari , cover and keep aside for 5 minutes.
To make the cury more tatsy put Tadka to it in this manner: In a small pan pour 1/2 tbsp oil and heat. Keep a low flame, put 1/2 tsp Jeera and fry till it turns light brown. Turn off the gas, put red chilly powder and mix, now put this Tadka in the curry.
Capsicum Chilly Pakora Tari is ready. Take out the curry in a bowl, garnish with green coriander. Serve hot Capsicum Chilly Pakora Tari with naan, chapati, parantha or rice.
To change the flavor of this Tari, you can also make tomato or cashew nut Tari.
Serves - 4
Cooking time - 35 minutes