Ingredients

1. Olive oil – 3 tbsp
2. Capsicum (big) – 4
3. Garlic cloves (thick) - 2
4. Salt as per taste

Dry powder

5. Garlic cloves (big, chopped) – 3
6. Dry coconut – 3 to 4 tbsp
7. Salt as per requirement

Method

1. Cut capsicum in to 4 cuts or quarter cut, if capsicum is small then cut into half or can cut as per your choice.
2. Preheat the kadai with oil, when hot add capsicum pieces and sauté till golden brown colour comes on it.
3. Both the sides of capsicum should be sauted well.
4. Add chopped garlic and stir well, close the lid and cook for 7 to 10 mins, in between stir it.
5. Capsicum starts leaving water, no need to add water.
6. Cook the capsicum till it is soft, roasted well and good roasting colour comes on both sides, as per your taste.
7. Add ground coarse coconut and garlic mixture and mix well. Then add salt, simmer and cook for 5 mins with the lid closed.
8. Add salt carefully as already some salt is in the coconut mixture.
9. Serve with plain rice and any dal (spinach or fenugreek dal or green chillies or tomato dal).

Notes

1. Capsicum gets cooked fast, the consistency of roasting depends on you when to switch it off.
2. Can add chilli powder 1/2 tsp for more taste and spicy.
3. Can use fresh coconut instead of dry coconut, it has different taste.
4. Can use vegetable or sunflower oil which I use often.
5. Can reduce garlic cloves as per your taste.