Red Capsicum

Red peppers are best used here. Please do not try this recipe with green pepper. I think traditionally peppers were never used to make thogayals. A little bit of creativity in using your vegetables brings out this  ultimate show-stopper.


You need

Red Capsicum - 1 (diced)

Urad dal - 2 tablespoon

Mustard seeds - 1 teaspoon

Red chilly - 1

Curry leaves

Tamarind paste - 1/2 teaspoon

Asafoetida - 1/2 teaspoon

Salt

Oil

Method

• To a pan add oil and splutter mustard seeds, add urad dal, red chilly, red capsicum, curry leaves, tamarind paste, Asofoetida and salt.
• Sprinkle some water and cook until the red capsicum becomes soft.
• Allow to cool and grind to a paste.