You will need half of a medium red capsicum, half of a medium yellow capsicum and half of a medium green capsicum for this recipe.
- Heat 2 tbsps of coconut oil & splutter 1/2 tsp of mustard seeds. Add 2 tsps of minced garlic, 2 medium onions (finely chopped) and a few torn curry leaves. Cook till the onions turn pink in colour. You do not have to brown the onions.
- Add 2 heaping tbsps of grated coconut, 2 greenchillies (finely chopped) & cook for 5 minutes. Add salt to taste.
- Add the finely chopped capsicum & fry till done for 7-10 minutes.
- Serve hot with rice.