Okra Capsicum Curry

Ingredients:

1. Oil - 3 Tbsp
2. Mustard seeds - 1/4 tsp
3. Curry leaves - 1 sprig
4. Okra chopped - 2 cups
5. Green Capsicum chopped - 1 cup

Grind to coarse powder:

1. Dry roasted Khus-Khus - 1 Tbsp
2. Roasted channa dal - 2 Tbsp
3. Garlic - 2 cloves with skin
4. Cumin seeds - 1/4 tsp
5. Red chillies - 3
6. Coconut grated - 3 Tbsp

Cooking Method:

1. Heat a wide pan.
2. Add oil.
3. Splutter mustard seeds.
4. Add curry leaves.
5. Add chopped okra and fry on medium heat for 3 minutes, then add chopped capsicum, salt and turmeric powder and fry until it is done.
6. Reduce the flame to low heat.
7. Sprinkle the 'Grind to coarse powder'.
8. Mix it well.
9. Goes well with chapathi and rice.

Green Pepper / Capsicum Pickle

Ingredients

Green Peppers - 3

Green Chillies chopped - 5

Lemon Juice - 1/4 cup

Oil - 1/4 tsp

Mustard seeds - 1/4 tsp

Curry leaves - 1 sprig finely chopped

Asafoetida - 3 pinches

Salt - to taste

Method

1. Chop green peppers as small as possible or you can use electrical vegetable chopper.

2. To this add lemon juice, salt and green chillies.

3. Now temper with mustard seeds, curry leaves and asafoetida in hot oil.

4. Add this and mix it well and leave it for 6 hours.

5. You can refrigerate it.

6. This stays good for 3 weeks.

7. This goes well with upma, salted oats, white rice, curd rice and curd semiya.