Capsicum Bendi curry

Ingredients:

2 capsicums  10-12 lady's fingers (okra) 3-4 green chillies finely chopped 1 tbsp. coconut scraped 1 tsp. gram flour 1 tsp. lemon juice 1/2 tsp. sugar salt to taste 1 tbsp. oil 1/4 tsp. cumin & mustard seeds mixed 2-3 pinches asafoetida 1/8 tsp. turmeric powder

Method:

Wash and wipe okra. Cut into 1/2" slices. Wash and wipe capsicums. Chop into quarters and halve them. Remove seedheads and stalks. Do not remove all seeds. Heat oil in a heavy pan. Add okra slices and fry till bright and tender. Drain and keep aside. Add seeds and allow to splutter. Add asafoetida, capsicum, chillies and turmeric. Stir fry till capsicum is tender (3-4 minutes). Add gram flour, salt and stir till well coated. Add fried okra, salt, lemon juice and sugar. Stir for 2-3 minutes. Garnish with grated coconut. Serve hot with bread, paratha or chapati. Making time: 15 minutes Makes: 2 servings Shelflife: Best fresh