Capsicum mosaru bajji

Ingredients 

Capsicum ( dappa menasina kayi// green bel pepper)—5 medium sized 

Thick curd —1 to 2 cups (as required)

Green chillies (hasiru menasina kayi)—2

Fresh grated coconut—2 tablespoon (optional )

Curry leaves (karibevu//kadipatta)-few

Coriander leaves (kothambari soppu)—chopped 1 tablespoon 

Salt —to taste

For seasoning (oggarane)

Oil-2 tablespoon 

Mustard seeds (sasive)—1 teaspoon 

Jeera (jeerige//cumin seeds)—1 teaspoon 

Kadale belle (channa dhal)—1 teaspoon 

Urad dhal (uddina belle)—1 tablespoon 

Asafoetida (hing//ingu)—1 teaspoon 

Method 

 Wash the capsicum and cut into half,remove the seeds,and chop into small pieces.

Heat oil in a pan or kadai,once hot enough add mustard seeds,jeera,when they stop spluttering add kadale belle,uddina belle,hing and karibevu and sauté on medium flame.

When dhals turns browned slit green chillies  add chopped capsicum pieces and fry until they are half done with some crunch in them adding salt.

 Add in grated coconut and mix well.

Switch off the stove.

Transfer to a bowl .

Let it cool completely.

Once cooled add in curd as needed,and garnish with chopped coriander leaves.mix well.

This is a simple malnaadu recipe and served with rice.

You can serve this mosaru bajji with vegetableAnd vanghi  bhath .

Variations 

You can follow the same procedure and prepare using ladies finger(bendekayi//bendi), small bitter gourd( madi hagala kayi)by frying them well.