Panchamrut (spiced capsicums)

Recipe by
Total Time:
15-30 minutes
Nutrition facts:

240 calories calories, 9 grams fat

Cuisine: Indian Recipe
Technique: Saute Recipe
Difficulty: Medium

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How to Make Panchamrut (spiced capsicums)

  • Heat the oil in a seasoning wok and put the mustard seeds in, followed by the asafoetida and turmeric.
  • Sautee the dry coconut in this seasoning.
  • Now add the chopped green pepper, ground peanuts, ground sesame seed and fresh coconut.
  • Stir them well.
  • Once it is slightly cooked, add jaggery and tamarind paste and mix it well. Add salt.
  • Cook till the mixture is homogenous and brownish in colour.
  • You should still be able to distinguish separate pieces of green pepper.
  • Let it cool.