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- Capsicum : 4 to 5 big ones
- Tomatoes : 1 round sandwich tomatoes
- Onions : 2 large ones
- Vegetable oil : 5 to 6 tb spoons
- Coriander leaves : a bunch of them
- Salt : to taste
- Sugar : 2 tb spoons to give a nice taste
- Chili powder : 1 to 2 tb spoons
- Garam masala : 1 to 2 tb spoons
- Tomato ketchup : 2 tb spoons to give a little tangy taste
- 3 tb spoon oil
- Asafoetida (Hing) : just a pinch
- Turmeric powder : a pinch
- Urad dal : 1 tb spoon
- Mustard seeds : 1 tb spoon
- Jeera : 1 tb spoon
Serve with hot rotis.
- The way this dish comes out depends largely on the way the onions,
the capsicums, and the tomatoes are cut. The onions are to be cut long
and thin. The capsicums are to be cut long and thin too. Remove the
seeds before cutting capsicums. The tomatoes on the other hand, are
to be cut real small and fine.
- Heat oil in the kadai and once hot, add a pinch of Asafoetida (Hing),
a pinch of turmeric powder, 1 tb spoon each of jeera, mustard seeds
and urad dal. Put the cut onions into the kadai now. Keep sauting till
the onions turn light brown. Now, put the finely cut tomatoes, 2 tb
spoons of sugar, 1 tb spoon of Chili powder, 1 tb spoon of garam masala
, 2 tb spoons of tomato ketchup, and add salt to taste. Keep sauting
again for another 5 to 7 minutes. Now, close it and place it aside.
- Heat some oil in another kadai and put the finely cut capsicums into
it. Cover the kadai and cook over low flame. Keep sauting it to avoid
capsicum sticking to the bottom of the kadai. Cook for about 10 minutes.
- When once cooked, add the contents on the other kadai into this and
mix well.Use two ladles to mix so that capsicums don't get mashed. Once
thoroughly mixed, taste it and if you find it a bit spicy, add a little
butter to make it mild.
- Cut coriander leaves very fine and sprinkle them over the dish.