Ingredients

• 2 - capsicums, cut into 1/2 inch cubes
• 1.5 tsp - tamarind paste
• 1.5 tsp - ground peanuts
• 1.5 tsp - sesame seeds
• 1.5 tsp - freshly grated coconut (optional)
• 1/2 tsp - mustard seeds
• 8 to 10 inch - long silvers of dry coconut
• a pinch - asafoetida
• a pinch - turmeric
• jaggery to taste
• salt to taste
• 1 tbsp - oil

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.