Ingredients

• 4 cups of chopped red bell pepper
• 4 green chillies
• 2 dry red chillies Byadagi
• 1 garlic clove
• 1 small marble size tamarind
• 1¼ tsp salt
• 1 tsp cumin seeds
• 2 tsp oil
• For seasoning:
• 1 tsp oil
• ½ tsp mustard seeds
• 5 to 8 curry leaves
• ¼ tsp hing / Asafoetida skip this for gluten free option

Instructions

1. First heat 2 teaspoon of oil in a sauce pan on medium high heat.
2. Once the oil is hot enough, add cumin seeds, then red dry chillies, bell-peppers, and then garlic, tamarind, and finally salt.
3. It is better to add in this order, then mix it well and close the lid for bell peppers to cook well along with these ingredients.
4. Cook until the bell peppers are all tender. It will take approximately 15 to 20. Mix the ingredients in between so that it does not burn at the bottom.
5. Once it gets cooked well, switch off the stove and let it cool for grinding.

1. Take a small ladle and heat it on the stove. Once it is heated, add a tsp of oil and let it heat it for a minute.
2. Then add mustard seeds, hing and curry leaves and switch off the stove.
3. Seasoning is ready now.
4. Once the bell pepper is cool enough, you grind the bell-peppers along with other ingredients until it is a paste.
5. Pour that into a bowl, add the seasoning, and mix it well.
6. Red bell Pepper is ready to use. You can serve this with chapaties, rotis, or hot steamed rice. You even use this as spread, as a tortilla dip, and pasta sauce.