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Panchamrut (Spiced Capsicums)
Method
- Heat the oil in a seasoning wok and pop the mustard seeds in, followed by the asafetida and turmeric.
- Sauté the dry coconut in this seasoning.
- Now add the chopped green pepper, ground peanuts, ground sesame seed and fresh coconut. Stir.
- When slightly cooked, add jaggery and tamarind paste and mix well. Add salt.
- Cook till the mixture is homogenous and brownish in color.
- You should still be able to distinguish separate pieces of green pepper. Cool.
- Serve with lunch or dinner.
Ingredients:
2 - capsicums, cut into ˝ inch cubes
1˝ tsp - tamarind paste
1˝ tsp - ground peanuts
1˝ tsp - sesame seeds
1˝ tsp - freshly grated coconut (optional)
˝ tsp - mustard seeds
8 to 10 inch - long silvers of dry coconut
a pinch - asafetida
a pinch - turmeric
jaggery to taste
salt to taste
1 tbsp - oil
2 - capsicums, cut into ˝ inch cubes
1˝ tsp - tamarind paste
1˝ tsp - ground peanuts
1˝ tsp - sesame seeds
1˝ tsp - freshly grated coconut (optional)
˝ tsp - mustard seeds
8 to 10 inch - long silvers of dry coconut
a pinch - asafetida
a pinch - turmeric
jaggery to taste
salt to taste
1 tbsp - oil
RECIPES BY ANITA RAHEJA
