Capsicum ka khatta by rida

                               Capsicum ka khatta

Ingredients

Capsicum ½ kg cut into 2 inch cube

Onion chopped 2 cups

Tomato 4 sliced

Garlic paste 2 tsp

Chili powder 2 tsp

Coriander powder 2 tsp

Turmeric ½ tsp

Roasted cumin (crushed) ½ tsp

Salt 1½ tsp

Curry leaves 20

Tamarind juice ½ cup

Green chilies 4 sliced

Oil 1 cup

Method

Heat oil adds onion fry transparent, a...dd curry leaves, then add tomatoes, fry till soft. Add all above seasonings. Fry well, adding little water. Add capsicum, green chilies, ¼ cup water. Cover and cook for 10 minutes. Lastly add tamarind juice. Serve hot with Naan.
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Capsicum ka khatta

1 cup oil (this will preserve for 15 days)

2 onions chopped finely

1/2 kg capsicum - cut in large cubes

2 tsp heaped red chilli powder

4 tomatoes sliced thin

2 tsp garlic paste

2 tsp corriander powder

1/2 tsp tumeric

1-1/2 tsp roasted cumin powder

1/2 cup tamarind juice*

2-1/2 tsp salt

20 curry leaves

4 chillies ...sliced

Heat oil in pan, add onion and once the onions are clear, add curry leaves. Stir and cook till onions are light golden.

Add sliced tomatoes and cook for 5 minutes on medium heat stirring well. Add garluc paste, spices, 1/4 cup water and cook till oil comes to the top. Add capsicum and 1/4 cup water and cover. Cook for 2 minutes, then remove lid and cook for another 5 minute. Remove from heat.

Transfer to serving dish and garnish with slices chillies.

This will keep in the fridge for 15 days.

Enjoy.

*take 4Tbsp tamarind - soak in 1 cup of hot water for 30 mins. Then once cool enough for you using your hand, mash tamarind up to loose. Seive tamarind a