Capsicum Kadhi

Ingredients:
Plain Yogurt 1 1/4 Cups
Green Bell Pepper / Capsicum 1
Onion 1/2 of Small One
Besan / Gram Flour 4 – 5 Tbsps
Turmeric Powder 1/8 tsp
Salt to taste

Talimpu:
Mustard Seeds 1/4 tsp
Cumin Seeds 1/4 tsp
Urad Dal 1/4 tsp
Broken Dried Red Chiles 3 – 4
Asafoetida a Big Pinch
Curry Leaves 5
Oil 2 tsps

Method of preparation:
Wash, remove stem, discard seeds and chop bell pepper into small pieces.
Peel, wash and finely chop the onion.
Whisk together yogurt, besan, turmeric powder and salt into smooth paste adding quarter cup of water.
Heat oil in a pan on medium high heat, add all talimpu ingredients in order.
When mustard seeds start spluttering, add chopped bell pepper.
Fry till bell pepper starts to brown around the edges.
Stir in chopped onion and apinch of salt.
Fry again till onion is almost translucent and bell pepper is brown on the skin.
Lower the heat, stir in whisked yogurt mixture.
Cook on low flame till the mixture thickens and starts to come to a bubble.
Adjust with water to get the required consistency, cook till raw smell of the yogurt mixture is gone.
Remove from heat and keep covered.
Serve capsicum kadhi with steamed rice and dollop of ghee.