Capsicum Chilly Gojju
|Green chilies||25 Gram|
|Jaggery||1 Tablespoon (1 Lemon Sized Piece)|
|Tamarind||1 Tablespoon (1 Lemon Sized Ball)|
|Mustard seeds||1 Teaspoon|
|Fenugreek seeds||1⁄2 Teaspoon|
|Asafoetida powder||1⁄4 Teaspoon|
|Curry leaves sprigs||2|
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.