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Capsicum Chilly Gojju

Chef.Foodie's picture
Ingredients
  Capsicum 250 Gram
  Green chilies 25 Gram
  Jaggery 1 Tablespoon (1 Lemon Sized Piece)
  Tamarind 1 Tablespoon (1 Lemon Sized Ball)
  Oil 4 Tablespoon
  Turmeric 1 Teaspoon
  Salt To Taste
For seasoning
  Mustard seeds 1 Teaspoon
  Fenugreek seeds 1⁄2 Teaspoon
  Asafoetida powder 1⁄4 Teaspoon
  Curry leaves sprigs 2
Directions

1. Cut each chilly into two or three pieces. Cut the capsicum into pieces of the desired size. Boil the tamarind in water, and squeeze to extract the pulp.
2. Heat the oil. Add the mustard, fenugreek and asafoetida and when done, add the curry leaves and green chillies and fry for a minute or two.
3. Now add the capsicum and turmeric powder and fry for another minute. Add the tamarind pulp, jaggery, salt and 1 1/2 cups of water, and cook on low heat until a thick consistency is formed.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Indian
Course: 
Side Dish
Method: 
Boiled
Restriction: 
Vegetarian
Ingredient: 
Capsicum
Interest: 
Everyday
Preparation Time: 
15 Minutes
Cook Time: 
15 Minutes
Ready In: 
0 Minutes
Servings: 
6

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