Bellpeppers in Tamarind pulp
of Santa Clara, US
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1 big Green Capsicum (Bell pepper)
2 tsp Urad dal
4 or 5 Whole Red chillies
1 tsp Roasted Jeera (Cumin seeds)
a pinch Hing(Asafoetida)
½ cup Dry coconut
1 cup Tamarind pulp
2 tbsp Jaggery
Salt to taste
3 tsp Vegetable oil
1 tsp Mustard seeds
Heat 1 tsp of oil in a kadai & add roasted jeera, red chillies, hing & urad dal. Fry till the dal turns light brown in colour.
Remove from heat & add coconut to it. Mix well & keep aside to cool.
Grind the cooled mixture to medium coarse without adding water. Keep it in a powdered form.
Heat remaining oil in a kadai & add mustard seeds, a pinch of hing. Now add diced Capsicum & fry for a minute.
Add the Tamarind pulp, jaggery & salt to it followed by the ground powder.
Keep stiring. Boil for 2 mins. Serve hot with steamed rice.
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