Bell Pepper Curd Curry (2)

1.Whisk the yogurt in a bowl until smooth and set aside to prevent curdling during cooking.

2.Heat oil in a pan over medium heat. Add mustard seeds and cumin seeds. When they start to splutter, add dried red chili and asafoetida.

3.Add the finely chopped onion and sauté until translucent and lightly golden, about 5 minutes.

4.Stir in ginger paste, garlic paste, and green chili. Cook for 1-2 minutes until fragrant.

5.Add diced bell peppers and sauté for 5 minutes until they soften but still retain some crunch.

6.Sprinkle turmeric powder, coriander powder, red chili powder, and salt. Mix well to coat the bell peppers evenly with the spices.

7.Lower the heat and slowly add the whisked yogurt while stirring continuously to prevent curdling.

8.Add water to adjust the consistency to a medium-thick curry. Cook on low heat for 5-7 minutes, stirring occasionally, until the flavors meld and the curry is heated through.

9.Taste and adjust salt or spices as needed.

10.Garnish with freshly chopped coriander leaves and serve warm alongside pulao or steamed rice.