Bell Pepper Curry

Bell peppers are rich in Vitamin C and you can find them in different colors. I like green peppers, which are unripe, while the others all are ripe- red, yellow, and orange. The green peppers are less sweet and slightly more bitter than the other colored peppers. I think it all tastes similar. This curry I learnt from my sister in law and it goes well with rice and chapattis. It is very easy to make and tastes good. Here it goes:)

Ingredients

• 2 bell peppers finely chopped
• Handful of pearl onions
• ½ tomato finely chopped
• 6-7 red chilies
• Little tamarind piece soaked in ½ cup water (¼ size of a lemon)
  

Method

• Heat oil in pan, add mustard, cumin, red chilies, curry leaves and sauté them.

• Add the pearl onions and sauté until it turns to light brown, and add the tomato and sauté until it becomes soft and tender.

• Add the tamarind water and allow it to cook for 5 minutes.

• Add the finely chopped bell pepper and salt and cover cook for 15 minutes and sauté them in between in order to avoid over heating the pan.

• Turn of heat and mash the mixture with the wood masher and serve hot with rice or chapattis.