I found these in the Indian store and guessed they must be pretty much like capsicum(green pepper) and came up with this recipe. This recipe can also use capsicum or banana peppers instead of poblano peppers.In case you havent seen them before the poblano looks like this or a little lighter green.
Ingredients:
4 poblano peppers(deseeded and cut to 1 inch pieces)
1 teaspoon oil
1/2 teaspoon mustard seeds
1/2 teaspoon cumin seeds
1 spring curry leaves,
1 tablespoon grated coconut(optional)
pinch turmeric powder
salt to taste
3 cloves garlic chopped
1/4 teaspoon red chili powder(optional)
1 tablespoon kandi podi(see recipe here)
Preparation time:20 minutes
Serves:2-3
Ingredients:
4 poblano peppers(deseeded and cut to 1 inch pieces)
1 teaspoon oil
1/2 teaspoon mustard seeds
1/2 teaspoon cumin seeds
1 spring curry leaves,
1 tablespoon grated coconut(optional)
pinch turmeric powder
salt to taste
3 cloves garlic chopped
1/4 teaspoon red chili powder(optional)
1 tablespoon kandi podi(see recipe here)
Procedure:
1. In a pan heat oil add mustard and cumin seeds, once they start to splutter add curry leaves, turmeric and garlic and roast for few seconds.
1. In a pan heat oil add mustard and cumin seeds, once they start to splutter add curry leaves, turmeric and garlic and roast for few seconds.
2.Add the poblano pepper pieces, salt and mix well, cover with lid and cook for 2 minutes, remove the lid and fry for 1 more minute, at this point the peppers should be cooked but should not lose their crunch.
3.Add the kandi podi , red chili powder and coconut(optional),stir well remove from the flame.
Tips:
This goes well with rice or roti.
This goes well with rice or roti.
Prathima Koneru 
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