Ingredients:

• 5-6 large firm bell peppers.
• 1/2 tsp – cumin seeds.
• 1 tsp – mustard seeds, crushed coarsely.
• 15-17 dry red chillies, deseeded.
• 8-10 flakes garlic.
• 1 tbsp – soft brown sugar.
• 2 tbsp – brown vinegar.
• salt to taste.
• 3 tbsp -oil.

Method:

1. Deseed and chop bell peppers into roughly one inch square pieces.
2. Grind all ingredients to a paste, except peppers, oil and salt. Keep aside.
3. Heat oil in a heavy pan, add peppers, fry till they are bright and tender.
4. Drain and keep them aside.
5. Add paste to the remaining hot oil.
6. Fry paste well, till oil starts to separate.
7. Add salt, peppers, stir and check taste.
8. Adjust spices or salt, if required.
9. Cool and store in airtight jar.

Recipe courtesy of Saroj Kering