Wednesday, May 14, 2014


Capsicum                         2(medium)
Green chilies                    4-5
Tamarind extract              1-2 tsp
Salt                                  as required
Oil                                    2 tsp
Mustard seeds                  1 tsp
Cumin seeds                      1 tsp
Split gram dal                    1 tsp 
Bengal gram                      1 tsp 
Curry leaves                      1 sprig
Red chilies                         2
Asefotida                           1 pinch
Oil                                     2 tsp
Onion                                1 ( finely chopped)

1)In a pan heat some oil then add the capsicum pieces and fry them well so that the raw smell of the capsicum goes away. When fried take them and keep aside.
 2)Take some oil in the pan and then fry the green chilies .

3)Now grind the capsicum, green chilies and tamarind.Grind them coarsely.

4) Now take a pan and put some oil and then add the mustard seeds and once they splutter then add the cumin seeds, split gram dal, bengal gram , red chilies and the onion.

When the onion turns transparent then add the curry leaves and asefotide.

5) Now add the capsicum chutney to the tempering and let it cook until the raw smell leaves it.

                      SERVE WITH DAL AND RICE.