Capsicum Masala Recipe

Ingredients

    2 big capsicum/ bell peppers [substitute with okra, brinjal, Tindora, potato]
    1 medium onion
    ¾ cup shredded coconut
    1 Tbsp  tamarind paste
    Little jaggery (for taste)
    Coriander leaves (garnish)
    1 tsp Mustard seeds
    Asafetida (a pinch)
    Salt
     oil

Ingredients to roast

    1 tsp urad daal
    ½  tsp coriander seeds
    1/4 tsp methi seeds
    ½ tsp sesame seeds
    ¼ cup peanuts/ground nuts
    3-4 red chillies

Preparation

1.Wash all the capsicum/bell pepper thoroughly, chop into bite size pieces and keep aside.   (not too small)

2.Peel the onion and chop it into small pieces. Chop the coriander leaves and keep aside.

3.Roast all the ingredients in little oil on low flame one by one and keep them aside to   cool.

4.Grind the coconut along with red chillies, salt, tamarind paste and water.

5.Half way through add the roasted ingredients and grind it to a smooth paste. Add water as   required. The paste should be a little thick and not too watery.


Method

1.Heat oil in a thick bottom pan, add mustard seeds and let it splutter. Next add the   asaferida and mix.

2.Add the diced onions and sauté until it is semi cooked.

3.Increase the heat and at this point add the chopped capsicum. Stir well.
 
4.After the capsicum is cooked, add the ground masala, salt, jiggery and mix well. Sprinkle   water in between and keep mixing as required.
 
5.Cover with a lid, stirring in between. Once the masala is cooked, stream in little bit   oil. Mix and garnish with chopped coriander leaves.