Ingredients:

• Capsicum – 2, finely chopped
• Coconut Milk – 1/2 cup
• Tamarind – 1/2 tsp
• Coriander seeds – 1 tsp
• Black pepper Corns – 1/2 tsp
• Cumin – 1/2 tsp
• Red Chillies – 4
• Fenugreek – 1/4 tsp
• Asafoetida – a pinch
• Turmeric – a pinch
• Mustard – 1/2 tsp
• Oil – 1 tbsp
• Salt to taste

Method:

1. Roast coriander seeds, black pepper corns, cumin, and red chillies in a kadai and grind into a fine powder.
2. Heat oil in a kadai, splutter the mustard seeds, and add asafoetida, fenugreek and turmeric.
3. Add the chopped capsicum and fry until tender. Add coconut milk, tamarind, and a little water.
4. Simmer on low fire until the capsicum is cooked.
5. Now add the ground masalas and salt, and bring the mixture to boil.
6. Garnish with fresh coriander leaves and serve.

Recipe courtesy of Savita