Kadamba Chutney

Whenever we decide to make a recipe with bell pepper, we remember the 'capsicum bajji' which we get in our native city. Those bajjis are delicious and very popular. Never ever miss to taste the capsicum bajji when you are in India

Winter is in full swing and its a windy weekend...We couldnt even step out for a while since the weather is in negative F. Cold weather calls for some spicy food...Here goes a spicy chutney with red bell pepper and Japanese egg plant

Ingredients
No of persons - 4

1. Japanese egg plant - 1
2. Red bell pepper - 1
3. Onion - 2
4. Tomatoes - 2
5. Mint - 1/4 bunch
6. Coriander leaves - 1/4 bunch
7. Tamarind - 1/4 cup
8. Asafoetida - a pinch
9. Oil - 3 tsp
   
10. Seasoning items :
1. Mustard seeds - 1/4 tsp
2. Urad dal - 1/4 tsp
   
3. Red chillies - 3-4(for mild spice)
4. Curry leaves 6-8
11. Garnish - Coriander leaves
12. Salt - To taste
    

Nutrition :

Bell pepper(capsicum) is a good source of Vitamin C. Red bell pepper has 3 times of vitamin c by weight than citrus fruits and green pepper has 2 times of Vitamin C. Also its good for heart patients

Method :

1. Cut Japanese egg plant and put in water to keep it fresh.
2. Heat oil in a pan and add mustard seeds, urad dal, red chillies
3. When it splutters, add the onion and fry till it turns golden brown.
4. Add pepper, egg plant and boil it till the mixture is completely cooked.
5. Add Tomatoes and heat the mixture in the medium flame till tomato is smashed.
6. Add Tamarind, salt and stir the mixture well
7. Add mint and coriander leaves and saute for 10 mts
8. Put in a blender and grind the mixture well

This chutney goes well with dosa