Capsicum Palya

Ingredients

• - 300g capsicum (bell pepper)
• - 2 tbsp groundnut or coconut oil
• - 1 tsp mustard seeds
• - 1/2 tsp urad dal
• - 1/2 tsp chana dal
• - 2 dried red chillies
• - 1 sprig curry leaves
• - 3 tbsp fresh grated coconut
• - 1/4 tsp turmeric
• - Salt to taste

Method

1. Prepare capsicum: Wash 3-4 capsicums (mix of red and green). Core, deseed and cut into 1-cm pieces.
2. Make tempering: Heat 2 tbsp oil. Add 1 tsp mustard seeds — when they pop add 1 tsp urad dal and fry golden.
3. Add aromatics: Add 2 dried red chillies, 1 sprig curry leaves and a pinch of asafoetida.
4. Add onion and green chilli: Add 1 finely chopped onion and 2 green chillies. Cook 5 minutes.
5. Add capsicum: Add the diced capsicum. Season with half tsp turmeric and salt.
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. Add spices: Add half tsp red chilli powder and half tsp coriander powder. Toss and cook 2 minutes.
8. Add fresh coconut: Add 3 tbsp freshly grated coconut. Toss on high heat 2 minutes.
9. Squeeze lemon: Add a squeeze of lemon juice. Toss.
10. Serve: Adjust salt. Capsicum palya should be colourful and slightly crunchy. Serve with steamed rice or chapati.