Tamatar and Pepper Dip
by LOPA SHAH
Added to 3 cookbooks
This recipe has been viewed 3639 times
Flavourful and mouthwatering dip of roasted tomatoes and red capsicum which goes well with bread and bread sticks.
Method- Pre-heat oven to 180?C.
- In a baking tray arrange red bell pepper and tomato quarters together with garlic.
- Sprinkle salt over them and bake them in the preheated oven at 180?C for 20 to 25 minutes.
- Keep aside and allow them to cool.
- Remove peel of bell pepper and tomato wedges and chop them finely.
- Heat a non-stick pan and roast garlic for a minute.
- Add bell pepper and tomatoes and cook covered on medium flame for two minutes.
- Add salt and sugar. Mix well.
- Cook covered on medium flame for another two minutes.
- Add lemon juice. Mix well.
- Serve garnished with a sprig of parsley with bread or bread sticks.
Tip- If you are in hurry and want to save time, you can roast tomatoes and pepper on open flame for 7-8 minutes instead of roasting in oven.
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This recipe was contributed by LOPA SHAH on 28 Apr 2011
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