Capsicum Palya

Method

1. 1

   Prepare capsicum: Wash 3-4 capsicums (mix of red and green). Core, deseed and cut into 1-cm pieces.

2. 2

   Make tempering: Heat 2 tbsp oil. Add 1 tsp mustard seeds — when they pop add 1 tsp urad dal and fry golden.

3. 3

   Add aromatics: Add 2 dried red chillies, 1 sprig curry leaves and a pinch of asafoetida.

4. 4

   Add onion and green chilli: Add 1 finely chopped onion and 2 green chillies. Cook 5 minutes.

5. 5

   Add capsicum: Add the diced capsicum. Season with half tsp turmeric and salt.

6. 6

   Cook on high heat: Cook on medium-high heat 5-6 minutes stirring frequently — capsicum should be cooked but still slightly crisp and vibrant.

7. 7

   Add spices: Add half tsp red chilli powder and half tsp coriander powder. Toss and cook 2 minutes.

8. 8

   Add fresh coconut: Add 3 tbsp freshly grated coconut. Toss on high heat 2 minutes.

9. 9

   Squeeze lemon: Add a squeeze of lemon juice. Toss.

10. 10

    Serve: Adjust salt. Capsicum palya should be colourful and slightly crunchy. Serve with steamed rice or chapati.