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Blogging Marathon #60: Week 3/ Day 2

Theme: Regional Specials

Dish: Pepper & Onion Gojju (Mysore style Masala curry)

For the second day of this week’s BM, I made a lip smacking Mysore curry with peppers and onions. Highlight and the base of the dish is a delicious coconut gravy. 

This recipe is again from Vani’s blog, Mysoorean. I made her Kattina dal and this pepper curry for a simple, comforting and delicious meal.

Print Recipe
Pepper Gojju (Mysore Pepper Masala curry) Yum
Tangy, spicy and lip smacking curry made with peppers, onions and ground coconut spice paste. Delicious to serve with rice or roti.
Pepper Gojju (Mysore Pepper Masala curry)
Course side dish
Cuisine karnataka
Prep Time 10 minutes
Cook Time 20 minutes
Servings
serving
Ingredients
  • 2 Peppers Medium Green , chopped
  • 1 Onion Medium , chopped
  • 2 tsps Tamarind paste
  • 1 tbsp Jaggery
  • ½ cup Coconut
  • 1 tsp Rice
  • 2 ~ 3 chilies Green
  • 2 tsps Rasam powder (homemade or store-bought)
  • 1 tsp Sesame seeds Roasted
  • 2 tsps Oil
  • 1 tsp Mustard seeds
  • 1 tsp Cumin seeds
  • 1 tsp Asafoetida
  • ¼ tsp Turmeric
  • 8 ~ 10 Curry leaves
  • To taste Salt
Course side dish
Cuisine karnataka
Prep Time 10 minutes
Cook Time 20 minutes
Servings
serving
Ingredients
  • 2 Peppers Medium Green , chopped
  • 1 Onion Medium , chopped
  • 2 tsps Tamarind paste
  • 1 tbsp Jaggery
  • ½ cup Coconut
  • 1 tsp Rice
  • 2 ~ 3 chilies Green
  • 2 tsps Rasam powder (homemade or store-bought)
  • 1 tsp Sesame seeds Roasted
  • 2 tsps Oil
  • 1 tsp Mustard seeds
  • 1 tsp Cumin seeds
  • 1 tsp Asafoetida
  • ¼ tsp Turmeric
  • 8 ~ 10 Curry leaves
  • To taste Salt
Pepper Gojju (Mysore Pepper Masala curry)
Instructions
  1. Make the masala: Grind coconut, rice, green chilies, rasam powder, roasted sesame seeds with just enough water into a smooth paste.
  2. Heat oil in a pan on medium flame, add mustard, cumin seeds and once the seeds start to splutter, add asafoetida and curry leaves.
  3. Next add onions, peppers and cook till the veggies are slightly tender. Stir in the tamarind paste and salt. Cover and cook till the veggies are completely done.
  4. Add the coconut paste and mix well. Bring the mixture to a boil and turn off the heat.
Recipe Notes

Lets check out what my fellow marathoners have cooked today for BM# 60.

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