Capsicum podi potta karamadhu

Ingredients

Capsicum               -  250 gms
Coriander seeds     -  1 table spoon

Bengal gram dal     -  1 table spoon
Black gram dal       -  1 table spoon
Red chillies             -  2 nos
Asafoitida               -  1 pinch
Turmeric powoder  -  1/2 tea spoon
Cooking oil             -  1 1/2 table spoon
Mustard seeds        -  1 tea spoon
Black gram dal        -  1 tea spoon
Salt to taste

1.  Heat 1/2  tea spoon oil coriander seeds, bengal gram dal, black gram dal and red chillies and fry till the dals turn golden brown and remove from stove.
2.  Once the fried items cool down grind it coarsely.
3.  Dice the capsicum into 1/2 inch pieces.
4.  Heat 1 table spoon of oil in a kadai and add the mustard and black gram dal.
5.  After the mustard crackles and the dal turns golden brown add the chopped capsicums, salt, turmeric powder and asafoitida.
6.  Keep the stove in low flame and cook for 5 mins.
7.  When the capsicum is 3/4 cooked add the ground powder and cook for 3 - 4 mins and remove from stove.
8.  It goes well rice and roti.