Sweet and Sour Bell Peppers पंचामृत


1 medium sized green bell pepper
1 medium sized red bell pepper (you can use any color or even just green, whatever is available)

half cup of toasted sesame seeds powder
half cup of tasted groundnut powder (optional)
half cup of grated fresh coconut
half cup of jaggery
1 tsp red chilli powder
2-3 tablespoons of tamarind extract

few (10-15) cashew nuts and toasted groundnuts, you can increase these per your taste

chopped fresh cilantro for garnishing
salt to taste
oil, mustard seeds, asofeotida, fenugreek seeds, turmeric powder and curry leaves for tempering.


In a pot, heat the oil and make the standard tadka/tempering with mustard seeds, fenugreek seeds, asofoetida, curry leaves.

Add the groundnuts and cashewnuts and let it fry for 1-2 minutes. Add the bell-peppers (cut into small square chunks).

Keep the lid and let it cook for a few minutes.

Remove the lid and add tamarind extract, jaggery, red chilli powder, salt, sesame powder, groundnut powder (optional), grated coconut.

If you like you can add half a cup of water and let it simmer on low heat for few minutes.

Garnish with fresh cilantro.

Makes a nice condiment for many snack dishes or can be eaten with bread or chapati or rice.

By Priya Vaidya


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