Govinda Dasu kind of likes capsicum sometimes, but he likes aloo a lot. Overall capsicum koora is neither his favorite nor his unfavorite, but his family likes capsicum koora.The Govinda Dasu South Indian Capsicum Koora
VIDEO The Govinda Dasu South Indian Capsicum Koora Ingredients for Govinda Dasu’s South India Capsicum Koora
4 Capsicum Peppers 5 potatoes (Aloo), which are Govinda Dasu’s favorite. 2 teaspoons Cumin Seeds (Jeera) 2 teaspoons Mustard Seeds (Avalu) Pinch of Asafetida Powder (Hing, Inguva) Pinch of Turmeric (Pasupu) Pinch of Red Chili Powder (Laal Mirch) 1 teaspoon Salt (Uppu) 2 tablespoons Peanut / Sunflower / Sesame Oil 1. Clean and peel the Capsicum, Aloo, and Ginger
2. Prepare the Pan
Switch on the heat at medium high, add a couple of spoons of oil, and spread it around the pan. ( 1:50) Add 2-3 spoons of cumin seeds, Jeera ( 2:12) Then, add 2-3 spoons of mustard seeds, Sarson ( 2:30) Wait for the mustard seeds to splutter. Once they splutter, add a dash of hing – 5 shakes ( 2:58) 3. Fry the Potatoes, Govinda Dasu’s favorite
Then add the potatoes ( 3:10). Add some turmeric ( 3:30). Then, add a spoon and a quarter of salt ( 3:42) Stir up the potatoes, shake it up, and close it with a lid ( 3:58). After 3 minutes, stir the potatoes so they don’t get burned ( 4:20). Govinda Dasu likes plain aloos but we are going to make him eat green vegetables – namely, capsicum. 4. Fry the Capsicum
After 2 more minutes, once the aloos are half-cooked, add all the capsicum to the frying pan ( 3:05). Add a spoon and a half of salt ( 5:17) Then, mix up the koora ( 5:43). Cover it up, watch it for 5 minutes. ( 5:50) In between keep stirring the koora so it doesn’t get stuck / burned at the bottom. Add 1 – 2 spoons of besan powder ( 7:50). The, add a couple of spoons of red chili powder ( 8:09). Mix it up. Reduce the heat to medium, close the lid, and let it fry for one more minute ( 9:00)
You can enjoy the South Indian Capsicum Aloo Koora with plain rice. Govinda Dasu prefers when you give him less capsicum and more aloo.
Govinda Dasu always liked Broccoli Koora as his third or fourth favorite dish after Potato Fry and Cauliflower. Broccoli was often tied with Beans in his Santa Clara home.
2 Broccoli flowers 3 potatoes (Aloo), which are Govinda Dasu’s favorite. 2 teaspoons Cumin Seeds (Jeera) 2 teaspoons Mustard Seeds (Avalu) Pinch of Asafetida Powder (Inguva) Pinch of Turmeric (Pasupu) 1″x1″-cylinder Ginger (Allamu) 2 Green Chilis (Pachi Mirpakaya) 1 teaspoon Salt (Uppu) 2 tablespoons Peanut / Sunflower / Sesame Oil
Preparing Broccoli for the Govinda Dasu Recipe 1. Clean and peel the Broccoli, Aloo, and Ginger
Remove miscellaneous strands from the broccoli flower and wash it in water ( 1:42). Peel the potatoes. Peel the ginger. Govinda Dasu was not always a fan of ginger but it’s growing on him. 2. Cut the Chilis and Potatoes (Govinda Dasu’s fav’s)
Cut the green chilis into small circles ( 2:09). Chop the ginger into fine pieces ( 2:32). Cut the potatoes finely as well, so the turn out crisp and like long rectangular prisms ( 2:55). Govinda Dasu loves the aloo part. Cut off the mini broccoli flowers from the main broccoli vegetable ( 3:47) Chop up the internal non-flower part of the broccoli, finely. Cut into the the stems as needed. ( 4:14) 3. Prepare the pan
Make sure the pan is dry, and then put 1.5 – 2 table spoons of peanut oil in the pan. ( 4:43) Add the cumin and mustard seeds, a spoon each, to the oil that is being heated ( 5:07). Sprinkle asafetida (inguva) over the oil mixture ( 5:23). Govinda Dasu often prefers less ginger and more oil, but he’s learning to be healthy.
Frying the Broccoli for the Govinda Dasu Recipe 4. Fry the vegetables (Govinda Dasu loves the fry)
Once the mustard seeds split, then add the green chilis, potatoes, and ginger to the sizzling oil ( 6:55). Use the spatula to distribute the vegetables within the oil mixture, using tricks like “gravity” as mentioned in the video. Let the koora soften by placing a lid on the pan ( 7:28). After 2 minutes, put the harder chopped up broccoli stem slices in the sizzling oil ( 7:48). Add half a spoon of salt across the frying pan, and mix up the mixture ( 7:56). Place the pan lid on and let it soften for 2 minutes. Add the rest of the broccoli into the pan. Break up the broccoli into smaller pieces if you’d like it to be a tad softer during consumption. And, add a half spoon more of salt. ( 8:30) Add turmeric to retain the color of the broccoli ( 9:48) and mix. Put the lid on and let it fry for 3 minutes. After the 3 minutes, mix the koora carefully so the potatoes do not become a paste ( 11:22). Put the lid on and let it fry for another 2 minutes. After the 2 minutes, mix the koora carefully one last time ( 11:57).
You can enjoy the South Indian Broccoli Koora with plain rice. Govinda Dasu likes to mash up the broccoli and rice with his hands, mix them up, and eat.
Make sure to eat with your hands!
If you need help eating with your hands, consult this
Wilbur Sargunaraj video.