Capsicum (Bell Pepper) Poriyal

How to Prepare

1. Heat 5 tablespoons of oil in a large wok or kadai over medium heat.
2. Add 2 teaspoons of mustard seeds and wait until they splutter.
3. Add 2 teaspoons of urad dal and 2 teaspoons of chana dal, and sauté until golden brown.
4. Add 10 dried red chilies and 2 sprigs of curry leaves, and sauté for a few seconds.
5. Add the chopped capsicum (bell peppers) and mix well to coat with the tempering.
6. Add salt to taste and 1 teaspoon of turmeric powder, and stir well.
7. Cover and cook on low heat for 10-12 minutes, stirring occasionally, until the capsicum is tender but retains a slight crunch.
8. Add 1 cup of grated fresh coconut and mix well.
9. Cook for another 2-3 minutes on low heat, stirring to combine flavors.
10. Turn off the heat and serve hot with rice or roti.