Capsicum Gojju

I have been making this recipe often now, say almost every week or as and when it gets over, since I have seen this on TV and quickly noted it.  It is a good accompaniment for almost anything, viz., idlis, dosas, plain rice, rotis although the original recipe was recommended it to be served with ghee and hot rice.

Ingredients:

Capsicum - 1 (medium sized)

Tomatoes - 2

Garlic - 2 pods

Mustard - 1/4 tsp

Cumin seeds - 1/4 tsp

Asafoetida - 1 pinch

Fenugreek seeds - 1/4 tsp

Curry leaves of 2 twigs

Red chilli powder - 1/2 tsp

Sambhar powder - 1/2 tsp

Coriander powder - 1/2 tsp

Tamarind extract - 1 tsp

Jaggery - 1 tsp

Salt - to taste

Oil - 1 tbsp


Method:

Heat oil in a kadai and splutter mustard, cumin seeds, and fenugreek seeds along with asafoetida powder and curry leaves.  Add finely chopped garlic and saute for a minute.  Now add finely chopped tomatoes and stir well for around 3 to 4 minutes until they become soft.  Add in chopped capsicum and mix well.  Add red chilli powder, coriander powder, sambhar powder, and salt one by one and mix well.  Pour in around half a cup of water, mix, and cook with a closed lid.  When cooked 3/4th, add tamarind extract and jaggery and bring to boil.  By this time, the oil floats atop.  Switch off and sprinkle finely cut coriander leaves.  Serve with ghee and hot rice.