Bitterless Bitter-gourd Curry / Hagalakai Palya

I LOVE bitter gourd. Right from the time I was a kid. Mom used to make a gojju/tangy gravy out of it and I’d lick my fingers clean. Everyone would be surprised that a kid can love bitter gourd! Later in school days, I’d share it with my friends and not tell them that it is bitter gourd, and they too would fall in love with it. And when I told them, they’d not believe that bitter gourd can be bitter-less!

Now, my MIL makes this palya out of it, and it is equally tasty. Little niece Hima, no follows my suit and loves it like anything. Her meal would get over in a fraction of usual time, if the menu includes bittergourd palya! And even after a meal, she’ll come with a spoon and take the curry in it to lick it clean!

The secret to remove the bitterness in the bittergourd is to fry it on low flame for quite a bit of time. Alternately, you can soak it in some water mixed with turmeric and salt for some time and then squeeze it, but I’d prefer the former. It does take some time to cook, but the end result is awesome. And it stays for at least a week if refrigerated, so it is well worth the effort.

Here’s the recipe...

Bitterless Bitter-gourd Curry / Hagalakai Palya

Preparation time : 10 min
Cooking time : 45 min

Ingredients:
Bitter gourd / Hagalakai - 5-6 medium sized
Onion - 3-4 medium sized
Cooking oil - 2 Tbsp
Mustard seeds - 1 tsp
Turmeric - ¼ tsp
Curry leaves - 2-3 sprigs
Tamarind paste - 1 Tbsp, thick
Salt - 1½ tsp or as per taste
Jaggery - one medium lime sized ball
Rasam / Sambhar powder - 3 tsp

Method:
• Chop bitter gourd into thin pieces and slice onions into thin slices, vertically
• In a heavy bottomed pan, heat oil and add mustard seeds and allow to splutter
• Add curry leaves, and when they turn crispy, add turmeric
• Add the chopped bitter gourd and sauté it for a couple of minutes
• Put it on low flame and cover and cook for about 25 - 30 minutes, till cooked. Take care not to burn, but sautéing frequently.
• When almost done, add onions and continue cooking for 5 more minutes till the raw smell of onions goes
• Add tamarind paste, salt and crushed jaggery and sauté till the jaggery and salt are dissolved and tamarind water is evaporated
• Add sambhar / rasam powder and mix well and sauté for a few more minutes for the flavors and taste to blend well
• Serve with chapathis / dosas / rice
• When cool, store in a container in fridge

Notes:
• Use a heavy bottomed pan for this, as otherwise the bottom gets charred soon
• Usage of onions is optional - either ways taste different
• Rasam powder or sambhar powder or a mix of both can be used. Each lends a slightly different flavor and tastes equally good

Gorikai Matodi Palya - Cluster beans and lentil stir fry

Amongst the authentic Kannada recipes that I have posted, the most famous and sought for recipe is the Matodi palya, made out of methi leaves. It is my mom’s trademark recipe and one of my personal favorites too.

Here’s another similar stir fry, but with cluster beans. This is also a traditional recipe that I’ve heard from my grand mother but for some reason, we don’t make it often. Recently when the only vegetable I had in the fridge was cluster beans, I thought of giving this a try rather than a boring plain palya.

Like its counterpart, it has soaked dal ground and cooked with the beans. The flavors, though simple are amazing. Since my FIL likes it not being too dry, I made it a little moist this time; you can adjust the consistency to your choice. However, if its dry, its shelf life will be more.

Some people call it matwadi palya as well. Whatever the name is, it is as good as the methi version.

It takes in very few ingredients and easy to make too. Here’s the recipe....

Gorikai Matodi Palya - Cluster beans and dal stir fry

Preparation time : 10 min
Cooking time : 25 min
Serves : 4-5

Ingredients:
Chana dal - ¾ cup
Cluster beans - 3 cups, washed and finely chopped
Coconut - ½ cup, grated
Green chilies - 4-5, optional. Else increase the red chilies
Dry red chilies - 5-6, vary as per taste
Coriander seeds - 1 tsp
Asafetida / Hing - a generous pinch
Cooking oil - 2 Tbsp
Mustard seeds - 1 tsp
Turmeric - a pinch
Salt - ½ tsp or as per taste

Method:
• Wash and soak chana dal for at least 2 hours
• Wash cluster beans and chop finely
• Once the dal is soaked well, grind it along with chilies, hing, salt and coconut and salt to a coarse mixture. Do not add any water for grinding
• In a non stick / heavy bottomed pan, heat oil and add mustard seeds allow to splutter and turmeric
• Add the chopped cluster beans and sauté for 5-6 minutes, till the cluster beans are half cooked; sprinkle a few drops of water if necessary to cook the beans
• Add the ground mixture and mix thoroughly
• If you prefer a slightly moist curry, add a bit more water
• Cook well for at least 10 minutes on medium heat. Stir frequently and ensure the mixture is evenly cooked.
• Turn off the flame and let it cool. This can be saved in refrigerator for 2-3 days and outside for 2 days when cooked well.
• Serve with hot rice and a teaspoon of oil.

Notes:
• Do not grind the ingredients very finely. Let it be coarse and let there be a few whole grains of dal. This adds a nice taste and texture to the end product.

Hesaru kalu Saru, Usli (Sprouted Greengram Rasam and Sundal)

When it comes to everyday food, a lot of consideration has to go in so as to make the menu interesting, non monotonous as well as healthy. Making the same repetitive stuff everyday makes people to just boycott it. And there should be some change in the menu and in the taste. That does not mean we can ignore the nutrition part as well.

This is one recipe which is totally different from the usual rasam and filled with protein and is loved by everyone. A rasam with whole moong and better, with sprouted ones! Keeping some sprouted moong really helps to quickly dish up these two - a rasam and a palya/usli/sundal. Make s great combo for a simple wholesome meal.

Hesaru kalu Saru / Sprouted Green gram Rasam

Preparation time : 10 min (apart from the soaking and sprouting time)
Cooking time : 30 min
Serves : 4

Ingredients:
Green gram / Whole Moong / Hesaru kalu - 2 cups
Curry leaves - 2 sprigs
Coconut - 1 Tbsp, grated
Onion - 1 small, chopped into chunks
Salt - 1 tsp or as per taste
Jaggery - 1 inch cube
Tamarind pulp - 2 tsp
Coriander - A few sprigs

For spice powder:
Coriander seeds - 1 Tbsp
Dry red chilies - 8-10 (byadagi or guntur variety based on your taste buds)
Cumin seeds - 2 tsp
Fenugreek /Methi seeds - ¾ tsp
Cinnamon - one small stick
Maratha Moggu - 2

For tadka / Oggarane
Cooking oil - 1 tsp
Mustard seeds - 1 tsp
Cumin seeds - 1 tsp
Asafetida - a small pinch

Method:
• Sprout the whole moong - soak it in water overnight, drain, cover loosely and keep aside for one day till it sprouts
• Cook it in pressure cooker along with the tomatoes with sufficient water till tender - it usually takes less than a whistle - switch off just as it starts to blow the first whistle or even earlier
• Meanwhile in a skillet, roast the spices under ‘Spice powder’ till aromatic
• Allow to cool slightly and grind to a smooth paste along with cooked tomatoes, raw onion and coconut. Add water to facilitate the mixie/blender
• Drain the cooked green gram and separate the liquid. Keep the gram aside for usli
• To the liquid, add tamarind pulp, jaggery, salt, ground paste, coriander and bring to boil.
• Adjust consistency by adding water if required. Let it boil for at least 10 minutes.
For tadka / Oggarane
• Heat the oil in a pan, add mustard seeds and cumin seeds and allow to splutter
• Add asafetida
• Garnish the rasam with tadka and a few coriander leaves
• Serve hot, with piping hot rice and ghee.
• It tastes great when cold too

Notes:
• Cooking in open vessel takes a lot of time and gas; I prefer doing it in pressure cooker, and carefully watching over and switching off in time
• You can use the usual rasam powder instead of roasting and grinding the spices, I generally do so which is faster too
• You can use un-sprouted moong too, in which case the time required to cook would be about 3 whistles

Usli / Sundal

Ingredients:

Cooked Green gram / Sprouted Moong - 1 1/2 cups
Coconut - 1 Tbsp, grated
Salt - 1 tsp or as per taste
Coriander - A few sprigs

For tadka / Oggarane
Cooking oil - 2 tsp
Mustard seeds - 1 tsp
Bengal gram dal - 1 tsp
Black gram dal - 1 tsp
Green chilies - 4-5 (based on your taste buds)
Curry leaves - 2 sprigs

Method:
• Heat the oil in a pan, add mustard seeds and allow to splutter
• Add the dals and stir till golden brown
• Add slit green chilies, curry leaves and sauté
• Mix in the cooked gram, add salt, grated coconut and stir well
• Garnish with a few coriander leaves chopped
• Serve with rice and rasam.

Hurali Saru, Usli (Horsegram Rasam and Palya)

When it is raining and cold outside, and you’re craving for some simple food here’s the best thing that can pep you up! A simple rasam made out of horse gram stock and an accompaniment of usli/palya (a stir fry of cooked horse gram). This tastes good when hot and tastes better even when cold. An ideal combination to beat the cold!

HuraLi Saru

Preparation time : 10 min Cooking time : 20 min Serves : 4 Ingredients: Horse gram / HuraLi - 1 cup Coriander seeds - 1 Tbsp Dry red chilies - 8-10 (byadagi or guntur variety based on your taste buds) Cumin seeds - 2 tsp Fenugreek /Methi seeds - ¾ tsp Cinnamon - one small stick Maratha Moggu - 2 Curry leaves - 2 sprigs Coconut - 1 Tbsp, grated Onion - 1 small, chopped into chunks Salt - 1 tsp or as per taste Jaggery - 1 inch cube Tamarind pulp - 2 tsp Coriander - A few sprigs For tadka / Oggarane Cooking oil - 1 tsp Mustard seeds - 1 tsp Asafetida - a small pinch Method: • Cook horse gram in pressure cooker with sufficient water till tender and cool it • Meanwhile in a skillet, roast the spices - coriander seeds to curry leaves till aromatic • Allow to cool slightly and grind to a smooth paste along with onion and coconut. Add water to facilitate the mixie/blender • Drain the cooked horse gram and separate the liquid. Keep the gram aside for usli • To the liquid, add tamarind pulp, jaggery, salt, ground paste, coriander and bring to boil. • Adjust consistency by adding water if required. Let it boil for at least 10 minutes. For tadka / Oggarane • Heat the oil in a pan, add mustard seeds and allow to splutter • Add asafetida • Garnish the rasam with tadka and a few coriander leaves • Serve hot, with piping hot rice and ghee. • It tastes great when cold too Tips n Tricks: • Check the horsegram at least twice for little stones. Generally, even the cleaned variety will contain a few stones.

Usli

Ingredients: Cooked Horse gram / HuraLi - 1 cup Coconut - 1 Tbsp, grated Salt - 1 tsp or as per taste Coriander - A few sprigs For tadka / Oggarane Cooking oil - 2 tsp Mustard seeds - 1 tsp Bengal gram dal - 1 tsp Black gram dal - 1 tsp Green chilies - 4-5 (based on your taste buds) Curry leaves - 2 sprigs Method: • Heat the oil in a pan, add mustard seeds and allow to splutter • Add the dals and stir till golden brown • Add slit green chilies, curry leaves and sauté • Mix in the cooked horsegram, add salt, grated coconut and stir well • Garnish with a few coriander leaves chopped • Serve with rice and huraLi saru.

Matodi Palya - Methi and Dal Stir fry

Here’s one of my mom’s trademark recipes. It’s a combination of methi/fenugreek leaves and chana dal. It tastes and smells so heavenly, and is a great combination to have with rice and a spoon of oil or ghee. Mom mostly plans to make this when I visit her, and I just sit and hog it with rice.... When you’re making it, the flavor of the methi and dal is just tantalizing. I recently made it myself too in a large quantity and saved it in the fridge for a couple of days. It tasted good when mixed with rice and packed for lunch too. Some people call it matodi palya and some call it matwadi palya. I am not sure why the name of it is so, but whatever the name, it is one must-try dish. It takes in very few ingredients and easy to make too. Here’s the recipe....

Matodi Palya

Preparation time : 15 min Cooking time : 25 min Serves : 5-6 Ingredients: Chana dal - 1 cup Methi leaves - 4 cups, picked, washed and chopped Coconut - ½ cup, grated Green chilies - 5-6 Dry red chilies - 5-6, vary as per taste Cooking oil - 2 Tbsp Mustard seeds - 1 tsp Turmeric - a pinch Salt - ½ tsp or as per taste Method: • Wash and soak chana dal for at least 3 hours • Pick and wash methi leaves and chop finely • Once the dal is soaked well, grind it along with chilies, salt and coconut and salt to a coarse mixture. Do not add any water for grinding • In a non stick / heavy bottomed pan, heat oil and add mustard seeds allow to splutter and turmeric • Add the methi leaves and sauté for a minute • Add the ground mixture and mix thoroughly • Cook well for at least 15 minutes on medium heat. Stir frequently and ensure the mixture is evenly cooked. • Turn off the flame and let it cool. This can be saved in refrigerator for 4-5 days and outside for ay least 2 days when cooked well. • Serve with hot rice and a teaspoon of oil. Tips n Tricks: • Do not grind the ingredients very finely. Let it be coarse and let there be a few whole grains of dal. This adds a nice taste to the end product. Variations: • The same can be made with other greens, but don’t expect the same taste and flavor as that of methi.

Sending this recipe of mom to Walking Through The Memory Lane hosted by Gayathri

Halasinakai (Raw Jackfruit) Palya

This is a South Karnataka specialty. Raw jackfruit being seasonal and rare to find in market makes this a special dish. This being jackfruit season, there are many vegetable shops selling raw jackfruits in the market.We get a couple of raw jack fruits once or twice a year and make a few rare dishes with it. I agree it is cumbersome to peel and chop it... but I bet it is worth the effort. It has a unique flavor and taste, different from other veggies.

Halasinakai Palya

Preparation time : 15 min Cooking time : 20 min Serves : 4-5 Ingredients: Raw jackfruit - 1 small sized Coconut - ½ cup, grated Green chilies - 5-6, depending on taste Curry leaves - 2 sprigs Coriander leaves - 1 Tbsp, chopped Cooking oil - 1 Tbsp Mustard seeds - 1 tsp Chana dal - 2 tsp Urad dal - 2 tsp Asafetida - a pinch, powdered Turmeric - a pinch Tamarind - a small marble sized ball Salt - ½ Tsp or as per taste Chopped raw jackfruit Method: • Roughly peel the outer skin of raw jackfruit and chop into pieces • In a pressure cooker, cook it till soft, with a little water. It takes about 3-4 whistles and let the pressure come down • Meanwhile, coarsely grind coconut, green chilies, coriander and asafetida without adding any water • In a thick bottomed pan, heat oil, add mustard, allow to splutter • Turn the heat low, add channa dal and urad dal and stir • Add curry leaves and turmeric and stir for half a minute till all the ingredients are properly roasted. • Drain the cooked raw jackfruit and add it to the pan. Add tamarind pulp, salt and the ground mixture and mix well • Sauté well for about 5 minutes till the raw smell is gone • Serve it with rice or as a side dish for chapathis/rotis Tips n Tricks: • When cutting the jackfruit, smear your hands and the knife with oil liberally. This avoids the knife getting stuck in the sticky jackfruit

Quick Tondekai Palya/ Ivy gourd instant subzi

Aren’t there days when there are vegetables in the fridge waiting to get cooked, and even you feel like eating a vegetable based meal, but do not have the time to pick, clean, chop, cook etc, etc? Well, especially if you’re working and having a long and hectic week, then this is a common scenario. And those little vegetables, though tasty take a longer time with chopping. And if you’re not making anything worthy, then the guilt starts pricking too!

Vegetable like tindora take a great deal of time since it takes a lot of time to chop them into fine pieces as they like at home; and the hands get sticky too while chopping this vegetable, which makes the preparation part clumsy. Mom recently told me this simple recipe with ivy gourd / tindora / tondekai, that requires no chopping into fine pieces. It’s a very quick preparation to, unlike the usual palya... That made it my instant choice to prepare with the ivy gourd lying in the fridge....

Quick Tondekai Palya

Preparation time : 5 min Cooking time : 10 min Serves : 4 Ingredients: Ivy gourd - ~250 gms Coconut - 2 Tbsp, grated Dry red chilies - 5-6, depending on taste Curry leaves - 2 sprigs Cooking oil - 1 Tbsp Mustard seeds - 1 tsp Asafetida - a pinch, powdered Turmeric - a pinch Salt - ½ tsp or as per taste Method: • Wash and chop ivy gourd into halves • Meanwhile, coarsely grind coconut, red chilies and asafetida without adding any water • Add the ivy gourd and pulse the mixie for a couple of times. Ensure that the mixture is coarse and not ground smooth • In a thick bottomed pan, heat oil, add mustard, allow to splutter • Add curry leaves and turmeric • Add the ground mixture and salt and mix well • Sauté well for about 5-6 minutes till the raw smell is gone • Serve it with rice or as a side dish for chapathis/rotis Tips n Tricks: • Ensure that the mixture is coarse and not ground smooth Variations: • The same can be made with green chilies too

Raw Tomato-Onion Palya

I’m not a big fan of tomatoes. In fact, when I was a kid, I used to hate everything with tomato in it! But raw tomatoes are a different thing altogether. I used to like raw-tomato-gojju prepared by mom, and when she started making raw-tomato-chutney, I started loving it. And it did become a super hit at my inlaws' place too.

Learnt another raw-tomato dish from inlaws - raw tomato and onion palya. Owing to the demand for this chutney and palya at home, all of us keep picking up raw tomatoes whenever we eye them! And debate on whether to prepare chutney or playa this time!

This playa has a shelf life of about a week when refrigerated, so it makes a convenient dish to prepare and use whenever needed throughout the week.

Here’s the simple recipe...

Raw Tomato-Onion Palya

Preparation time : 10 min Cooking time : 20 min Serves : 4-5 Ingredients: Raw tomatoes - 5-6 medium sized Onion - 3-4 medium sized Cooking oil - 1 Tbsp Mustard seeds - 1 tsp Turmeric - 2 pinches Salt - ½ tsp or as per taste Green chilies - 4-5, vary depending on taste Curry leaves - 2-3 sprigs Chili powder - 1 tsp; alternatively, rasam powder or sambhar powder can also be used for a different taste Coriander leaves - 1 Tbsp, chopped Method: • Slice raw tomatoes and onions into thin slices, vertically • In a heavy bottomed pan, heat oil and add mustard seeds and allow to splutter • Add curry leaves, and when they turn crispy, add the onions slices and turmeric • Once the onions are almost translucent, add the sliced raw tomatoes • Sauté well, till the raw tomatoes are cooked soft, yet not soggy. This will take at least 10 minutes or more, and has to be cooked on low to medium heat. • Add salt and chili powder and mix well and sauté for a few more minutes for the flavors and taste to blend well • Serve with a chapathis / pooris / rice Tips n Tricks: • Make thin slices of tomatoes and onions, it cooks fast, and tastes better Variations: • The spice powder given in Dill Rice recipe can be used for a richer flavor and taste

Nutty Okra Masala - A definite hit!

'What's cooking?'

'Bendekai ....'

'Ohhh no..... i dont want it.... i'll just have somthing else....'

'Listen, it'll be nice.....'

'No, it'll be sticky and slimy.... i dont like it at all....'

This used to be Dee's reaction to Okra, till I started making dishes with okra not sticky, slimy, flabby and broken....

'And now the conversation goes like this....

'What are u making?'

'Bendekai .....'

'Wow... You're making that peanut wala bhindi, right??'

'Hmmmm....'

'Make that please... i love it.....'

So would be everyone's demand - even my inlaws'. We've all fallen in love with this variant of Bhindi masala. I've even made it for guests, shared it with colleagues, lunch pals, and well, every one gets bowled over for this! And they'll definitely ask for the recipe, even the guys would! And a pal who tasted it, urged me to put it on my blog soon, and thanks to her, the post is up for u all!

Well, i actually got this recipe from Sia's Monsoon Spice here; Thanks Sia for a wonderful combination. I had read it and got a fair idea of the ingredients and method, though not noted it, and later tried it out after a few days. I did not follow it completely, though, and made some modifications to suit my taste and method.....

You just got to try it, and I can guarantee it's gonna be a BIG HIT! Be sure to follow the instructions to handle okra, though.

Nutty Okra Masala

Preparation time : 10 min Cooking time : 20 min Serves : 4-5 Ingredients: Okra/Ladies finger - ½ - ¾ kg Onions - 2 big Oil - 2 tbsp Salt to taste For spice powder: Peanuts - 1 tbsp Bengal gram dal - ½ tbsp Black gram dal - ½ tbsp Sesame seeds - ½ tbsp Dry red chilies - 10-15 depending on taste Curry leaves - 10-12 leaves For tempering: Oil - 2 tsp Mustard seeds - 1 tsp Black gram dal - 1 tsp Peanuts - ½ tbsp Sesame seeds - 2 tsp Curry leaves - 10 - 12 leaves Method: Spice powder • Heat a skillet and roast all the ingredients except sesame seeds • When they are almost roasted, add sesame seeds and turn off the flame, continue stirring for a few more seconds • Cool slightly and grind it to a coarse powder • This can be prepared in larger quantity and stored for multiple uses Okra masala • Wash the okra, wipe it with a kitchen towel and dry it completely • Chop it on a dry cutting board with a dry knife, into ¾” pieces • In a heavy bottomed pan, heat1 tbsp oil and add the chopped okras • Roast the okra on a high flame, continuously stirring, till the slime vanishes. • Add a little more oil if needed • Add salt and mix in thoroughly, continuing heat for 2 more minutes • Chop onions and in a separate pan, heat the remaining oil and sauté till translucent • Mix the roasted okra, add the spice powder prepared above and mix thoroughly till the spice powder is evenly coated over the okras Tempering • Heat oil in a small skillet, add mustard and allow to splutter • Add peanuts and after a few seconds add black gram dal and curry leaves • When the nuts and dal are done, add sesame seeds and turn off the flame • Add this to the above prepared okra-onion masala and mix well • Serve with chapathis / rice Tips n Tricks: • Make sure there is no water content in the okra, or the dish will turn into a disaster. • Don’t worry if the walls of the pan get charred, it can be easily washed off. • Never cook the okras with the pan covered, it gets soft and broken rather than staying crunchy Variations: • Dry grated coconut can also be added, but I prefer without it

Aloo Methi Capsicum

It was one of those mundane weekday mornings, where I have to drag myself off bed and go to the kitchen to join MIL in cooking - something needs to be cooked for breakfast and something to be packed off for lunch as well. And everyday it’s the same question – what do we have for breakfast? And what’s for lunch? Once or twice a week decide on the easiest – chapathis and some palya or gojju and there comes a bored voice..... ohhhh..... the same thing today???

Oops...... it’s a difficult task to think of and cook something new half an hour before you need to start to work. Unless it’s planned for and some preparation, at least mentally, has gone into it, cooking a new thing in the mornings is not something I prefer. I rather prefer to do it in the evenings or on weekends.

To add to it, that day there was not enough vegetables too.... all I had was a bunch of methi leaves, and a capsicum. But what do I cook for 5 people out of this small quantity??? But then, there’s always potato and onion on shelf – which I do not consider as vegetables(!) and I can make use of them too, can’t I?

So, I started out to make a combination of all these, along with mostly north Indian set of spices (which is not-so-common at home). And I came out with a new, dish, which everyone enjoyed with chapathis!
And here it is.....

Aloo Methi Capsicum

Preparation time : 10 min Cooking time : 15 min Serves : 4 Ingredients: Methi leaves - 1 cup, chopped Capsicum - 1 cut into pieces Potato - 1 medium sized, peeled and cut into pieces Onion - 2 cut into thin long pieces Cooking oil - 1 Tbsp Cumin seeds - 1 Tsp Turmeric - a pinch Green chilies - 3-4, depending on taste, slit Salt - ½ Tsp or as per taste Curry leaves - 10-12 Garam masala powder - 1Tsp, grated Dry Mango powder - 1 Tsp Chili powder - ½ Tsp Sugar - ¼ Tsp (optional) Method: • Heat oil in a heavy bottomed pan • Add cumin seeds and curry leaves and allow it to sputter • Add slit chilies and onion and sauté till onion turns translucent • Add a pinch of turmeric for color • Add potato pieces and cook for a couple of minutes • Now add capsicum and cook the mixture the vegetables are almost done, but do not overcook. • Add methi leaves and sauté for a couple of minutes more till all the vegetables are cooked • Now add salt, garam masala powder, dry mango powder, chili powder, sugar and mix thoroughly • Turn off heat after a minute or two • Serve it with hot chapathis or phulkas or rotis. Tips n Tricks: • Do not overcook the vegetables Variations: • Tamarind or lemon juice can replace dry mango powder • The same can be prepared without Capsicum also