Golden Madras Dip
|Olive oil||2 Tablespoon|
|Green bell pepper||1 Medium, coarsely chopped|
|Onion||1 Large, coarsely chopped|
|Tart green apple||1 Large, peeled and coarsely chopped (Such As Granny Smith)|
|Curry powder||2 Tablespoon|
|Cumin seeds||1 Teaspoon|
|Finely grated fresh ginger||1 Teaspoon|
|Sour cream||1 Cup (16 tbs)|
|Plain yogurt||1⁄2 Cup (8 tbs)|
|Chopped fresh dill/1 1/2 teaspoons dried||1 Tablespoon|
1. In a large skillet, warm the olive oil over moderate heat. Add the green pepper, onion and apple and cook until slightly soft, about 10 minutes.
2. Stir in the curry powder, cumin seeds and ginger. Reduce the heat to low and cook, stirring occasionally, until the vegetables and apple are very soft and the spices are fragrant, about 10 minutes longer. Set aside to cool.
3. Transfer the mixture to a food processor and puree until smooth; stop the machine occasionally to scrape down the sides. Add the sour cream and yogurt and process until thoroughly blended. Pour the dip into a medium bowl and fold in the dill. Season to taste with salt. Let sit at room temperature for at least an hour before serving or refrigerate, covered, for up to 1 day. Serve with fried papadums or toasted pita.