Halwai March 25, 2020

Ingredients:

• 1 – capsicum, finely cut into small pieces
• 1.5 cups – Tamarind pulp
• 1 pinch – Asafoetida
• 1/4 tsp – Methi seeds
• 1 pinch – Methi powder, from roasted and powdered Methi seeds
• 5 tbsp – oil
• salt to taste
• 1/2 tsp – Mustard Seeds

Method:

  1. Saute the capsicum in 3 tbsp of oil until soft and slightly brown. Keep aside.
  2. Heat 2 tbsp of oil in a kadhai and add the mustard seeds. When the seeds splutter, add the methi seeds and the sauteed capsicum pieces. Saute well.
  3. Add tamarind pulp and asafoetida and let the mixture boil until it reduces to a thick consistency (like that of pulihora mix).
  4. Add salt to taste and methi powder and mix well.

Recipe courtesy of Sunitha