Name: Capsicum Panchamrut recipe by Aparna Bhat at BetterButter
Cook time: 25 min
Total time: 25 min
Yield: 4
Ingredients: 1/2 kg capsicum deseeded and chopped; Fistful of boiled groundnuts; Fistful of cashew nuts; Fistful of golden raisins; 1 tsp of mustard seeds; 3 tbsp of jaggery; 1 tsp of ghee; For grinding; 1/2 tsp of mustard seeds; 1/4 tsp of fenugreek/methi seeds; 3-5 red chillies; 1/4 cup grated coconut; 1/4 tsp of asafoetida/hing; 1-2 tbsp of roasted sesame seeds/til; 1 tsp ghee for roasting; Small marble sized tamarind

ABOUT Capsicum Panchamrut RECIPE

A spicy, sweet and tangy side dish that tastes awesome even without the use of onions and garlic.

Ingredients Serving: 4

1/2 kg capsicum deseeded and chopped
Fistful of boiled groundnuts
Fistful of cashew nuts
Fistful of golden raisins
1 tsp of mustard seeds
3 tbsp of jaggery
1 tsp of ghee
For grinding
1/2 tsp of mustard seeds
1/4 tsp of fenugreek/methi seeds
3-5 red chillies
1/4 cup grated coconut
1/4 tsp of asafoetida/hing
1-2 tbsp of roasted sesame seeds/til
1 tsp ghee for roasting
Small marble sized tamarind

Instructions

Heat ghee in a pan and roast mustard seeds, methi seeds, hing till a nice aroma wafts through.
Next roast broken pieces of red chillies.
Allow the ingredients to cool down and then grind it with grated coconut, tamarind and little water to a smooth paste.
During final round of grinding add the toasted sesame seeds and give it a turn [ take care to keep the sesame seeds coarse].
Prepare seasoning of mustard seeds in ghee in a wide pan. Add fistful of broken cashew pieces, raisins and boiled groundnuts.
Stir it for 30 secs and then add chopped capsicum. Mix it well, cover the pan and allow it to cook on low flame.
Once the veggie becomes tender add the ground paste, jaggery and salt. Cook till everything blends well and the gravy thickens.
Switch off the heat and serve it as side dish with chappatis/flatbreads or rice.

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