CHUTTA PERIYA MALIGAI

INGREDIENTS

·         6 capsicums ( as wide a range of colours as possible )

·         2 medium onions

·         I clove of garlic

·         2 tomatoes

·         Ghee

·         1 teaspoon black mustard seeds

·         2 cardamom pods

·         ½ teaspoon chilli powder

·         ¼ teaspoon turmeric

·         ¼ teaspoon salt ( or to taste )

·         2 teaspoon brown sugar ( optional )

METHODS OF PREPARATION

·         Char the skins of the capsicums. Either on a hot charcoal barbecue, under a hot grill or by holding them in a gas flame using two forks. The skin will scorch and blister, once cool enough to touch, remove the skin and any remaining stalk or seeds. (Cut the pulp into ½ inch (1.5 cm) squares).

·         Peel the onions and chop coarsely. Peel and crush the garlic was and roughly chop the tomatoes. Put aside.

In a saucepan heat 2 teaspoon (10 gm) ghee and fry the black mustard seeds, lovage seeds and the cardamom pods. When the black mustard seeds pop add the sliced onions and crushed garlic and fry until soft and golden brown. Add the chilli powder and turmeric and fry for 2 minutes. Then add the chopped tomatoes, salt and sugar. Finally add the capsicums and fry, stirring, for 5 minutes. Cover and cook for a further 3-5 minutes to allow the flavour to blend