Recipe Cooked, Photographed and Written by Praveena
PrepTime:5 mins CookTime:Given Below Cuisine:Indian
Very delighted to share with my dear readers, a Masala Gravy Curry / Side dish, with a radiant orange colour that becomes the ‘centre of attraction’ for any platter. Feel promised, that whom so ever, you serve this dish to, will surely keep licking their fingers or at least they would surely ask for the recipe. Don’t forget to specify this blog then! hahaha… 🙂
Other Peppers suitable for this recipe:
You can use any variety of peppers for this recipe, except for bell peppers, thai. I mean you will have to avoid the extreme spicy ones.
Other peppers suitable for this curry would be, Jalapeno Peppers, Shishito Peppers, Sweet Mini Peppers, Poblano peppers, Jaloro peppers, Anaheim peppers,Serrano Peppers. These are less spicy, we can say they are mild or some are sweeter side.
‘Must do’ in this recipe:
- To slit open the peppers, that’s necessary to absorb the masala & gravy.
- Frying the peppers at the beginning, which brings out the roasted appeal & flavour to the entire dish.
Health Benefits of this Curry:
Banana Peppers are a good source of Vitamin A, B-6, C , fiber, folate and very low calories. And is helpful to have a healthy heart and to reduce the risk of cancer (info from internet).Even the other ingredients used are not high in fat / calories. And is low in sugar too, hence it’s diabetic friendly.I used very little oil, when compared to other curry recipes.
To conclude, this curry is a Plant Based, Diabetic Friendly & Gluten free, light in calories curry / side dish suitable for weight loss / low calorie diet.
Before starting to cook, don’t forget to see the Tips mentioned at the end.
Other Curry recipes here⇒ Curry / Koora / Stir Fry
Instant Pot recipes collection⇒ Instant Pot / Electric Pressure Cooker Recipes
Daily Meal Platters with Plan⇒ Bhojanam / Thali / Meal Platter
- Stuffed Banana Peppers / Gutti Mirapakaya
- Bell Pepper & Lentil Fritters / Capsicum Punugulu
- Potato-Capsicum Dry Curry / Aloo-Shimla Mirchi Sukhi Sabzi
- Tri-Capsicum Chinese Fried Rice
- Banana Peppers / Bajji Mirchi – 6 (large size)
- Cooking Oil – 2 tablespoons
- Peanuts / Palli – 1 tablespoon
- Sesame Seeds / Nuvvulu – 1 tablespoon
- Desiccated Coconut / Yendu Kobbari – 1 tablespoon
- Onions – 1 (medium size)
- Ginger – 1 inch piece
- Garlic Cloves – 4 (optional)
- Tomatoes – 2 (medium size)
- Turmeric Powder – ½ teaspoon
- Water – ¾ to 1 cup
- Salt – as per taste
- Red Chilli Powder / Cayenne Powder – 1 teaspoon
- Fresh Coriander Leaves – 1 tablespoon (for garnish)
- Desiccated Coconut
- Red Chilli Powder
Step wise pics Procedure for Bajji Mirchi / Banana Peppers Gravy Curry:
PREP WORK (common for both methods):
- Wash the banana peppers / bajji mirchi, wipe them perfectly with kitchen towel.
- Cut each of them into 2, or just use them as a whole. (I did cut)
- Using a sharp knife, slit each of them in the middle. Don’t cut, but just slit open.
- Optionally, you can remove the seeds. (I did not).
- Finely chop the onion, tomatoes, ginger, garlic.
STOVE TOP METHOD(15 mins):
INSTANT POT METHOD(8 mins):
- De-seeding (removing the seeds from) the peppers, is completely optional. The seeds are the main factor for the spice.
- Instead of fresh ginger & fresh garlic, you can even use ginger-garlic paste.
- Adjust the salt & spice as per your taste.
- If you wish for more of gravy in the curry, you can double the ingredients which we fry & grind.
- Bajji mirchi / Banana peppers gravy curry, stays good in fridge for 1 week to 10 days, when stored in an air-tight container. You can just re-heat before serving.
- Nut Allergy Suggestion: Avoid the peanuts, but replace the same with sesame seeds.
- The, Bajji mirchi / banana peppers gravy curry, is not that spicy at all but the flavours were bursting even before serving.
- The bright orange colour is so attractive, and forms the centre piece on any platter.
- This is a Vegan, gluten free, family friendly, storage friendly and exotic side dish recipe.
- We had this curry as a side with homemade soft chapathi as shown below. Squeeze some lemon juice on the curry & top up with chopped onion, which makes it even more palatable.
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Bajji Mirchi / Banana Pepper Gravy Curry
- Frying pan (for stove-top method)
- Instant Pot or Electric Pressure Cooker (for IP method)
- 6 count Banana Peppers / Bajji Mirchi (any colour / type) (large size)
- 2 tablespoons Cooking Oil
- 1 tablespoon Peanuts / Palli (heaped)
- 1 tablespoon Sesame Seeds / Nuvvulu – 1 tablespoon (heaped)
- 1 tablespoon Desiccated Coconut / Yendu Kobbari (heaped)
- inch piece Ginger (chopped)
- 4 cloves Garlic (chopped)
- 1 count Onions (medium size)
- 2 count Tomatoes (medium size)
- ¾ to 1 cup Water
- Salt – as per taste
- 1 teaspoon Red Chilli Powder / Cayenne Powder (or as per taste)
- ½ teaspoon Turmeric Powder
- 1 tablespoon Fresh Coriander Leaves (for garnish)
PREP WORK (common for both methods):
- Wash the banana peppers / bajji mirchi, wipe them perfectly with kitchen towel.Cut each of them into 2, or just use them as a whole. (I did cut)Using a sharp knife, slit each of them in the middle.Don't cut, but just slit open.Optionally, you can remove the seeds. (I did not).Finely chop the onion, tomatoes, ginger, garlic.
STOVE TOP METHOD(time:15 mins)
- Put a frying pan on stove top under medium flame. Add 1 tablespoon of Oil, let it heat. Shallow fry the slit banana peppers until they soften.Take them aside.
- In the same pan, add 1 tablespoon of Oil & heat. Then, add the peanuts, sesame seeds, chopped ginger, chopped garlic, chopped onions, desiccated coconut. Fry everything until the onions soften.
- Immediately add turmeric powder & tomato pieces. Just give a mix and switch the flame off. Transfer all of these into a blender/processor, and grind everything into a smooth paste.
- Transfer the grind paste back into the pan. Add water, salt, red chilli powder and gently drop the banana peppers (which we kept aside). Switch the flame ON under low, close pan with lid.
- Switch the flame off after 5 mins or until the curry thickens to your desired consistency.Transfer to a serving dish & garnish with chopped coriander. Done!!
INSTANT POT METHOD(time:8 mins)
- Switch the INSTANT POT on, set to SAUTE mode for 4 mins. Add oil & heat it. Transfer all the slit banana peppers and shallow fry until they soften.Take them aside.
- Next, add 1 more tablespoon of oil. And also peanuts, sesame seeds, desiccated coconut,chopped ginger, chopped garlic,chopped onions to the pot.Saute them until the onions soften.
- Immediately add turmeric powder & all the tomato pieces. Just give a mix and press the CANCEL button.Using a hand blender, blend everything into a smooth paste.
- To the pot, add water, red chilli powder, salt and the banana peppers (which we kept aside). Close the IP lid & valve to sealing position. Set the mode to PRESSURE COOK for 2 mins, under high pressure.
- Release the pressure either manually (QPR) or naturally (NPR).Transfer the curry into a serving dish & garnish with chopped coriander leaves. Done!!
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