Capsicum Fry Sambar

Ingredients

4 Medium Green peppers
2-3 tbsp desiccated coconut
1 tbsp sugar or raisins
½ cup Peanut or vegetable oil
2 tbsp Tamarind paste or lemon juice
1½~2 tbsp mild Red Kashmiri chili powder
1 tsp Ground Fenugreek
2 tsp salt
2 tsp Mustard seeds
3 ~ 4 Garlic cloves, finely minced
½ tsp asafoetida (hing)
Few Curry leaves

Cooking Steps

Step 1
Cut the bell pepper in half, remove the seeds and chop into 1" pieces.

Step 2
Heat 1 tbsp oil in a large pan on medium heat. Add the chopped peppers and cook the pieces until tender but still a little crunchy. Stir in the tamarind paste and sugar and mix well. Turn off the heat and let the mixture cool for at least 10 minutes.

Step 3
Add 1½~2 tbsp red chili powder, 1 tsp ground fenugreek, salt and mix well.

Step 4
Heat the remaining oil in a small saucepan. Add curry leaves, and mustard seeds. Once the seeds start to splutter, add the garlic cloves and coconut and turn off the heat. ~Let the tempering cool for 2~3 minutes before adding to the capsicum mixture. Mix well.

Let the pickle cool completely before transferring into a clean dry jar.  Store in the fridge.