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Bajji Mirchi / Banana Peppers Gravy Curry (Stove Top, Instant Pot Methods)

VegCookBook by Praveena
Banana Peppers Curry, is a South Indian style Gravy Masala Vegan side made within 15 mins. Recipe below has both Stove Top and Instant Pot methods with step wise pics & tips.
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Prep Time 5 minutes
Course Main Course, Side Dish
Cuisine Indian, South Indian
Servings 6 people

Equipment

  • Frying pan (for stove-top method)
  • Blender/Grinder/Mixie.
  • Instant Pot or Electric Pressure Cooker (for IP method)

Ingredients
  

  • 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)

Instructions
 

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 BANANA PEPPERS GRAVY CURRY (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 BANANA PEPPERS GRAVY CURRY (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!!

Notes

Please see the MAIN POST for recipe with step wise PICS & TIPS!
Keyword bajji mirchi masala koora recipe, banana peppers vegan curry recipe, hyderabadi mirchi ka salad recipe, Indian side dish for roti with long peppers