Deseed and chop bell peppers into roughly one inch square pieces.
Grind all ingredients to a paste, except peppers, oil and salt. Keep aside.
Heat oil in a heavy pan, add peppers, fry till they are bright and tender.
Drain, keep them aside.
Add paste to the remaining hot oil.
Fry paste well, till oil starts to separate.
Add salt, peppers, stir and check taste.
Adjust any spices or salt if required.
Cool and store in airtight jar.
Making time: 30 minutes
Makes: Approx. 350 gms.
Shelflife: 2-3 weeks, refrigerated
2-3 days, at room temperature