Capsicum Sauce
250 gm capsicum - deseeded and finely chopped
4 tbsp oil
1 dsp chilli garlic sauce
1 tbsp grated jaggery
4 tbsp lemon juice
Topping
red, green and yellow capsicum - deseeded and shredded
50 gm tender green beans
1 tsp chopped garlic
1 tbsp sunflower oil
2 tsp sesame oil
8 roughly chopped spring onions
25 gm unsalted cashew nuts
1 tbsp honey
1 dsp soya sauce
Heat oil for capsicum sauce and saute capsicum and chilli sauce for 15-20 minutes. Add jaggery and lemon juice to pan. Puree sauce and season well.
For topping, heat both oils together and add capsicum, beans and garlic. Stir-fry for 1 minute. Add onions and nuts.
Continue cooking for a further minute and stir in honey and soya sauce. Cook for a further minute. Place on top of the sauce before serving.
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