Ingredients:

• 2 – capsicums, cut into 1/2 inch cubes
• 1.5 tsp – Tamarind paste
• 1.5 tsp – ground Peanuts
• 1.5 tsp – sesame seeds
• 1.5 tsp – freshly grated Coconut (optional)
• 1/2 tsp – Mustard Seeds
• 8 to 10 inch – long silvers of dry Coconut
• a pinch – Asafoetida
• a pinch – Turmeric
• Jaggery to taste
• salt to taste
• 1 tbsp – oil

Method:

1. Heat the oil in a seasoning wok and put the mustard seeds in, followed by the asafoetida and turmeric.
2. Sautee the dry coconut in this seasoning.
3. Now add the chopped green pepper, ground peanuts, ground sesame seed and fresh coconut.
4. Stir them well.
5. Once it is slightly cooked, add jaggery and tamarind paste and mix it well. Add salt.
6. Cook till the mixture is homogenous and brownish in colour.
7. You should still be able to distinguish separate pieces of green pepper.
8. Let it cool.

Recipe courtesy of Anita Raheja