Ingredients:
Capsicum - 1/4 kg
Green Chillies - 6 to 8
Curry Leaves - 2 sprigs
Turmeric Powder - 1/2 tsp
Tamarind - 1 small ball
Jaggery - 1 small piece
Salt to taste

For Seasoning:
Sesame Seed Oil - 4 tblsp
Mustard Seeds - 1 tsp
Fenugreek Seeds - 1/2 tsp
Asafoetida - 1/4 tsp
Curry Leaves - 2 sprigs

Method:
1. Cut each chilli into 2 to 3 pieces each.
2. Cut capsicums to medium size pieces.
3. Boil tamarind in water, squeeze to extract pulp.
4. Set aside each of these.
5. Heat oil, add seasonings and when done, add curry leaves and green chillies. Fry for 1 minute.
6. Add capsicums and turmeric powder, continue to fry till they get soft.
7. Add tamarind pulp, salt, jaggery and 1 to 1 1/2 cups of water.
8. Cook on low heat till a thick consistency is formed.
9. Serve with curd rice.