Follow these steps for perfect results
Fresh coconut
grated
Red Bell pepper (Capsicum)
cut into small cubes
Green Chillies
Sunflower Oil
Salt
to taste
Ginger
grated
Mustard seeds
Chana dal (Bengal Gram Dal)
Asafoetida (hing)
Curry leaves
Wash, deseed, and chop the red bell peppers into small cubes.
Heat oil in a wok or pan.
Add mustard seeds and let them splutter.
Add chana dal, asafoetida, and curry leaves; let them splutter.
Add the cubed red bell peppers, season with salt, and cook until they are crunchy yet cooked to 3/4th.
Make a coarse mix of grated coconut, ginger, and green chillies using a mixer grinder without adding any water.
Add the ginger-spiced coconut mix to the cooked red peppers, mix well, and switch off the heat.
Serve hot.
Expert advice for the best results
Adjust the amount of green chilies based on your spice preference.
Do not overcook the bell peppers; they should retain some crunch.
Roast the chana dal slightly for a nuttier flavor.
Everything you need to know before you start
5 mins
Can be made a day ahead and reheated.
Garnish with fresh coriander leaves.
Serve with rice and dal.
Serve as a side dish with roti or paratha.
Spicy and complements the dish
Discover the story behind this recipe
Common side dish in South Indian cuisine
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