Ingredients:
Capsicums – 6
Potatoes – 2
Asafoetida – 1 pinch
Split Cashewnuts – 2 tsp
Peanuts – 2 tsp
Tamarind Juice – 1/2 tsp
Jaggery – 1/2 cup
Coriander Leaves – 2 tbsp
Oil – 100 ml
Salt to taste

Roast and Grind to a paste:
Chana Dal – 2 tbsp
Sesame Seeds – 2 tbsp,
Coriander Seeds – 1 tbsp
Red Chillies – 5

Method:
1. Heat 4 tbsp oil.
2. Fry capsicums and potatoes.
3. Add the asafoetida, cashewnuts and peanuts.
4. Fry for 5 minutes.
5. Add the ground masala, tamarind juice and jaggery.
6. Cook on a slow fire till done.
7. Add salt and simmer.
8. Add water if needed.
9. Garnish with coriander leaves.
10. Serve with chapatti.

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1 comment

Ranjani December 6, 2013 - 6:20 pm

yummy yummy … Easy and fast to cook without onion garlic … tried yesterday my daughter loved this a lot

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