Simla Mirch Kadhi (Spicy-Tart Bell Peppers and Peas)

This was a last-minute choice to accompany our dinner, but it turned out to be a good one -- it came together really easily and (apart from the lengthy simmer at the end) quickly, and it was delicious! Even with the chilies halved the Kidlet found it a bit spicy, but symbol and I enjoyed it a great deal and would absolutely make it again.

Simla Mirch Kadhi

660 Curries

Ingredients

• 1 C plain yoghurt
• 1 tbsp chickpea flour
• 4 fresh green Thai chilies, stems removed, finely chopped
• 1 tbsp ginger paste
• 2 tbsp finely chopped fresh cilantro
• 1 tsp coarse salt
• 1 tsp sugar
  
• ½ tsp cayenne
• ½ tsp sweet paprika
• 1 tsp toasted cumin-coriander blend
• ½ tsp ground turmeric
• 1 C frozen peas
• 2 tbsp oil
• 1 tsp mustard seeds
• 1 tsp cumin seeds
• 2 bell peppers, stemmed, seeded, and finely chopped
• 10-12 medium to large fresh curry leaves
• 1 tbsp ghee
  

Directions

1. Whisk together the yoghurt with 1 C water in a medium bowl until smooth.
2. Sprinkle in the chickpea batter and whisk it in.
3. Whisk in the chilies, ginger, cilantro, salt, sugar, cayenne, paprika, spice blend, turmeric, and peas.
   
4. Heat the oil in a medium saucepan over medium-high heat.
5. Add the mustard seeds, cover, and wait until they stop popping, ~30 seconds.
6. Add the cumin seeds and cook for another 10 seconds or so, then immediately add the peppers and curry leaves.
7. Stir-fry until the peppers are starting to blister and the leaves are crinkly, 8-10 minutes.
8. Stir in the yoghurt mixture.
9. Reduce heat to medium and simmer, uncovered, until the sauce thickens and the raw taste of the chickpea flour disappears, 15-20 minutes.
10. Stir in the ghee and serve.