Capsicum Fry

How to Prepare

1. Heat 10 tablespoons of oil in a large frying pan or wok over medium heat.
2. Add 5 teaspoons of mustard seeds and wait until they start to splutter.
3. Add 5 teaspoons of urad dal and 5 teaspoons of chana dal, and sauté until they turn golden brown.
4. Add 20 dried red chilies and 10 sprigs of curry leaves, and sauté for a few seconds.
5. Add the sliced capsicum (20 large capsicums) and mix well to coat with the tempering.
6. Add salt to taste (approximately 5 teaspoons) and 5 teaspoons of turmeric powder, and stir well.
7. Cook on medium heat for 10-12 minutes, stirring occasionally, until the capsicum is tender but still retains a slight crunch.
8. Add 10 tablespoons of kara kari powder (or sambar powder) and mix thoroughly to coat the capsicum evenly.
9. Cook for an additional 2-3 minutes on low heat to allow the flavors to meld.
10. Turn off the heat and let it rest for 5 minutes before serving. Serve hot with rice or roti.