Carrot & Capsicum pachadi | Carrot &Green Bell pepper chutney)

Ingredients:

• Medium size carrots about 4
• Small Green bell pepper – 1
• Green chilles- 5
• a handfull of coriander leaves
• few curry leaves
• Tamarind paste and salt.

Dry ingredients :

• chana dal – 3 tsps
• urad dal – 1 ½ tsp
• dhania and jeera – ½ tsp each

Take these four ingredients in a dry pan and toast them till light brown. Cool them and transfer these to a mixer and grind to a fine powder.

Procedure:

• Peel and chop the carrot to small pieces. chop the green bell pepper and slit the chili.
• In a pan add two tsps of oil, then add the curry leaves and green chillies. After a minute add the veggies and salt. Cover and cook till soft. Just before turning off the stove add the coriander leaves and tamarind.
• Combine this mixture with the powdered dry ingredients and grind to a coarse paste. If the mixer is not cooperating, add a bit of water. That should work.
• Transfer the mixture to a bowl, adjust the seasoning and do the talimpu (tempering).. Take a tsp of oil, once hot add few mustard seeds. Then half a tsp each of chana dal, urad dal and jeera. Then add the curry leaves and a pinch of asafatedia.
• Serve with chapathi or hot white rice. Also tastes great with toasted wheat bread