Green Capsicum: 4
Mustard seeds: few
Curry leaves: few
Turmeric Powder: ¼ tsp
Coconut Oil: 3tbsp
Coconut grated: ¼ cup
Garlic: 3 cloves
Ginger: ½” piece
Green Chilli: 3 (as per tolerance)
Method Of Preparation
Grind coconut coarsely by adding ginger, garlic and green chilli. Keep this aside. (Don’t add water while grinding)
Wash and remove the seeds of capsicum and chop into small pieces
Heat oil in a pan and splutter mustard seed and add chopped shallots and curry leaves.
When shallots turn translucent add turmeric powder and capsicum. Add salt too.
Close with a lid and put in very low flame.
When capsicum is ¾ done add the grinded coconut paste. Stir well and switch off the flame.
Note: don’t overcook the capsicum. After the flame is switched off don’t close with the lid till it is cooled.