Ingredients
5-6 large firm bell peppers
1/2tsp. cumin seeds
1 tsp. mustard seeds,
15-17 dry red chillies,
8-10 flakes garlic
1 tbsp. soft brown sugar
2 tbsp. lemon juice
Salt to taste
3 tbsp. oil
Method
Deseed and chop bell peppers into one inch square pieces.
Grind all ingredients to a paste, except peppers, oil and salt. Keep aside.
Heat oil in a heavy pan, add peppers, and fry till they are bright and tender.
Drain, keep them aside.
Add paste to the remaining hot oil.
Fry paste well, till oil starts to separate.
Add salt, peppers, stir and check taste.
Cool and store in airtight jar.
Good for curd rice and chappati.