Ingredients

Capsicum (dappa menasina kayi)—2

Fresh grated coconut (kayi turi// nariyal)—1/2 cup

Green chillies (hasiru menasina kayi//mirchi)—1 or 2

Sasive (mustard seeds)—1 teaspoon

Chopped coriander leaves (kothambari soppu)—2 tablespoon

Salt—to taste

Curd —2 cups or as required.

Method

Wash and wipe the capsicum .

Roast them directly on the gas flame on medium flame till they are charred on all sides.

Keep turning so that they are cooked evenly.

Once done put them in cold water and remove the black charred bits.

Chop the capsicum into small pieces.

Now grind ( just pulse) coconut,green chilli,sasive in a mixer grinder jar without adding water.

Take a mixing bowl,take chopped capsicum,ground mixture,salt,chopped coriander leaves,salt,curd .

Mix well together with your hands.

Heat 1 tablespoon of ghee in a laddle,once hot add 1 teaspoon of mustard seeds (sasive),cumin powder (jeerige//jeera),asafoetida (hing//ingu)of each.

When it crackles pour over mosaru gojju.

Serve with rice,vegetable bhath,pulao,etc.