Ingredients: 2 med. size bell pepper, finely chopped 2 cups thick curds (yoghurt) 2-3 tbsp. grated, coconut 1tsp. grated, ginger 2-3 green chillies, chopped 1 tsp. cumin seeds 2 tsp. chopped, coriander leaves 1/2 tsp. turmeric powder 1 spring curry leaves 1 tsp.salt 1 tbsp. oil 1 tsp. mustard seeds Method: Heat oil in a saucepan. Add mustard seeds, after it splutters add chopped bell peppers. Add little water and fry it till the bell peppers are cooked. Remove from the heat and set aside to cool. Combine coconut, ginger, green chillies, cumin seeds, coriander leaves, turmeric and salt in the container of a blender and blend until smooth. Add this ground paste and yogurt to the cooked bellpepper. Mix well and garnish with curry leaves. Serve with rice.