Mustard - 1 tsp
Fenugreek - 1/4 tsp
Hing/Asafoetida - 1/4 tsp
Turmeric powder - 1/2 tsp
Jaggery - 2 tbsp or small piece
Salt - to taste
Gingelly oil/Sesame oil - 3 tbsp
Capsicum/Bell Pepper - 1 big (cut to squares)
Green chilli - 5 -7(depending upon the spiciness)
Tamarind juice - 3 tbsp (thick juice)
Heat a pan and add few drops of sesame oil. Add the green chilies and the cut capsicum.
Saute it for few minutes, until you get rid of the raw smell. When it starts to turn light brown in color, switch off the stove. Let it cool.
Once it is cool, transfer to a blender and make fine paste by adding the tamarind juice. (Do not add water)
Now heat a pan, add sesame oil. Then add mustard seeds. Let it splutter and add hing and fenugreek seeds. Now add the capsicum and the chili paste.
Stir it for few mins and add salt and turmeric powder.
Let it cook for about 5 minutes. Once the oil oozes out, add the jaggery.
Let it cook for about 2 minutes and remove from flame when thick.
Goes well with curd rice, dosa and idli.
Recipe Courtesy: Kavi's Kitchen