Green Pepper Panchamrut- an heirloom recipe

Ingredients-

• 2 tablespoons dry coconut flakes, dry  roasted
• 1 tablespoon brown sesame seeds, dry roasted
• 1 tablespoon roasted peanuts
• 1/2 teaspoon roasted coriander seed powder
• 1/2 teaspoon roasted cumin seed powder
• 2 teaspoons oil
• 3 to 4 fenugreek seeds
• ½ teaspoon black mustard seeds
• ¼ teaspoon cumin seeds
• 6 to 8 fresh curry leaves
• 1/8 teaspoon asafetida powder (hing)
• 2 small hot chili peppers, slit ( or to taste)
• 1 medium sized green pepper (capsicum), cut into ½ inch dice, about 1 cup of diced peppers
• salt to taste
• ¼ teaspoon turmeric powder
• ¾ teaspoon kala/goda masala
• ½ to ¾ cup water. I used ¾ cup but if you like a thicker consistency, use 1/2 cup water.
• 1 teaspoon each coconut chips, cashew pieces and raisins. I used frozen coconut chips, defrosted.
• 2 tablespoon jaggery
• 1 tablespoon dry tamarind pods, soaked in warm water and pulp extracted

To make the Green Pepper Panchamrut-

1. Grind together the dry roasted coconut flakes, sesame seeds and the peanuts.  I use a coffee grinder (dry grinder) that I use specifically for spices. Add the coriander and cumin seed powders to it and set aside.
2. Heat the oil over medium heat. Add the fenugreek seeds, mustard seeds, cumin seeds and curry leaves. When the mustard seeds start spluttering, add the asafetida powder, give a quick stir and add the hot peppers , the diced green pepper and salt. Turn the heat to low and stir fry the peppers for 3 to 4 minutes. I like the peppers with a slight crunch. If you like it very soft, fry them another 3 minutes or so.
3. Add the turmeric powder, the kala /goda masala, the powdered coconut mixture, water, coconut chips, cashew pieces, and raisins. Stir and let the mixture toast for a couple of minutes. Add the jaggery and the tamarind pulp and let the mixture simmer until the jaggery is melted and the flavors assimilate, 2 to 3 minutes.
4. Remove from heat and serve with chappatis, puris and/ or rice and dal.

Note: You can add water according to how thick or thin you like the panchamrut.