Ingredients
3 big capsicums, washed and cubed
8-10 green chillis, chop into big pieces (adjust)
2-3 tbsps tamarind paste (adjust)
1 large onion, finely sliced

For seasoning
1 tsp mustard seeds
1/2 tsp cumin seeds (optional)
1 tbsp split black gram dal (urad dal/minapappu)
1/2 tbsp channa dal (senaga pappu)- optional
1-2 dry red chilies
big pinch asafetida/hing
a few fresh curry leaves
1 tbsp oil

Method
Heat two tsp oil in a cooking vessel, add green chillies and fry on medium heat for 4-5 mts, stirring it constantly. Remove from pan and cool. In the same pan, add the capsicum pieces and stir-fry on medium heat for 3 mts. Remove and cool. Once cool, grind the sauted green chillies, capsicum and tamarind paste to a coarse paste. Keep aside. Add the remaining oil to the cooking vessel, add mustard seeds and let them pop, add cumin seeds and dal. Let the dal turn red, add curry leaves and dry red chillies. Add the asafoetida and stir fry for a few seconds. Add the sliced onions and fry for 4 mts or till they turn transparent. Add the ground capsicum-green chilli paste to the sautéed onions and stir fry for at least 15-18 mts on low to medium flame. Add salt and combine. Ensure that the capsicum-green chilli paste is thoroughly fried in oil. This pachadi stays fresh for a few days if stored in the refrigerator.

Serve with hot rice and a dollop of ghee.
Prep & Cooking: 30-35 mts
Serves 7-8 persons