- 2 red capsicums/bell peppers
- 1/2 cup walnuts
- 2 small cloves of garlic
- 1 tbsp lime juice
- 2 tsp red chilli flakes/paprika
- 100 gm french beans or any green vegetable (optional)
- 1/4 cup breadcrumbs * see notes
- 1/2 tsp cumin powder
- 1 tbsp extra virgin olive oil
- salt to taste
- mint leaves
- 1 tsp extra virgin olive oil
1. Place the whole capsicums over a stove top flame and turn frequently until the skin has turned black uniformly – similar to how the brinjal/baingan’s are roasted for the bharta. Once done, transfer to a large bowl, allow to cool off a bit before peeling off the blackened skin. Remove the stem & the seeds as well. Roughly chop the peppers & keep aside.
2. Heat a skillet/tawa & toast the walnuts for a few seconds and then roughly chop them. Steam/pressure cook the french beans for about 1-2 whistles, remove & refresh with cold water & drain on a colander.
3. Place all ingredients into a food processor and pulse it for a few seconds. Do not make a purée or a fine paste, you need to retain a grainy texture (almost like a coarse coconut chutney).
4. Transfer contents into a serving bowl, garnish with mint leaves and drizzle extra virgin olive oil. Serve as is or chilled with pita bread.
The original recipe calls for breadcrumbs, so if you wish you can skip the french beans and add more of the bread crumbs.
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