Dabbu Mirchi Raiten (Capsicum Raita)
Dabbu Mirchi Raiten is a Goan dish. It is a mild or medium spicy, sweet and a slightly tangy coconut based dish. It is served as an accompaniment to the main course. This dish is suitable when the meal is without onion and garlic.
Measurement: 1 cup = 180 ml
Serves: 3
Ingredients:
- Capsicum (diced) – 1 cup or 2 medium
Ingredients for grinding - Coconut(scrapped) – 3/4 cup
- Cashew nuts (chopped) – 1/4 cup
- Jaggery (grated) – 1/4 cup
- Tamarind – marble sized ball
- Kashmiri mirchi – 1
- Byadgi mirchi – 1
- Shankar chhaap hing – small piece
- Mustard seeds – 1/4 tsp
- Asafoetida powder – 1/4 tsp
- Turmeric powder – 1/8 tsp
- Chilly powder – as per your requirement
- Oil – 1tsp
- Water – 1 to 1 1/4 cup
- Salt to taste
Procedure:
- Dry roast shankar chhaap hing and red chillies in a pan till hing gives out aroma.
- Dry roast coconut for half a minute.
- Now, add cashew nuts and roast for 5 seconds.
- Combine roasted ingredients with tamarind and 2/3 cup of water. Grind these to a fine paste and keep aside.
- Heat oil in a thick bottomed pan or a small kadai.
- Add mustard seeds, asafoetida powder, turmeric powder and capsicum.
- Stir fry for half a minute.
- Sprinkle little salt and water. Cover it for 2 min or till capsicum softens.
- Add ground paste, salt and remaining water, stir well.
- Check the taste and add chilly powder as per your requirement.
- Bring it to boil and simmer for a minute.
- Let it cool.
- Serve it as an accompaniment to the main course.
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