Friday, 26 June 2015



Capsicum, medium size - 2
To roast and powder:
Fenugreek seeds - 1 teaspoon
To grind:
Fenugreek powder - 1/4 teaspoon
Asafoetida (Hing) - 1/4 teaspoon
Juice of 1 big lemon
Red chili powder - 1/2 tablespoon
Turmeric powder - a pinch
Salt - 1 teaspoon
To temper:
Oil (preferably Sesame Oil) - 3 tablespoons plus 1 teaspoon
Mustard seeds - 1/2 teaspoon

Wash the green peppers, remove the stalk and finely dice them.
Heat a frying pan and toast the fenugreek seeds. Powder it once it is cool and set aside.
In the same frying pan add the 3 tablespoons of oil and once it is hot add the mustard seeds. Now add the chopped peppers and a pinch of salt and sautee it until it is cooked well. Mine is an electric range and it took approximately 12 minutes.
While the capsicum is cooking, in a blender grind together the ingredients listed. Save the extra fenugreek powder for later.
Once the capsicum is cooked well add the ground paste and mix together. Let this cook for another 3-4 minutes.
If you wish you can add another teaspoon of oil to the pickle before removing it from the stove top and mix it well.
Transfer to a clean container which has a lid and close it when it has cooled completely.

Special Notes/Tips:
If you have some leftover fenugreek powder you can mix it with idli batter. You can also mix it in buttermilk and drink it. This is a good remedy for stomach related ailments and will also help to cool down the body.
(Beyond Curries)