Dana methi aur shimla mirch ki sabzi ( fenugreek seeds & capsicum curry)

A typical and authentic Rajasthani curry,the awesome sour,sweet and spicy combination of flavours and above all a very healthy and nutritious fenugreek seeds which gives just a dash of bitter taste in this form,absolute delicious , can be preserved in refrigerator for a couple of days,best served with phulkas / rotis / plain parathas / puris.The actual rajasthani dana methi ki sabzi is usally made with dana methi,jaggery,raisins and dry dates but i added capsicums in it to enhance the sweet & spicy flavour,here the fusion of capsicums and fenugreek seeds are just incredible  .This dish is occasionally made on naag panchmi / baasheda where we make the food previous day and eat the day after ,but i do make it sometimes in my regular meal also becoz my hubby and i both are fond of this healthy and nutritious curry. Needless to say this dish goes to Flavours of Rajasthan event ,started by Nayna of simplysensationalfood and guest hosted by me  . .. :))

ingredients :
1 cup fenugreek seeds
2 tbsp chopped capsicum
1/2 cup grated jaggery
1 tsp amchur pwd ( dry mango pwd )
2 tsps red chilli pwd ( pls adjust acc to your taste )
2 tsps corriander pwd
1/4 tsp hing ( asafoetida pwd )
1/4 tsp mustard seeds
1/4 tsp cumin seeds
1 tsp fennel seeds
1/4 tsp turmeric pwd
1 tbsp raisins
1 tbsp dry dates
salt to taste
2 tbsp oil
method :
Soak fenugreek seeds overnight.Soak raisins and dates in seperate bowl for half an hour.Boil fenugreek seeds in open deep  pan till the seeds swells up taking care it dosent break ,strain the water to avoid the bitterness.Heat oil ,splutter mustard seeds,cumin seeds,add hing,fennel and capsicums.Saute capsicums for few mins ,add fenugreek seeds,soaked and strained raisins and dates ,turmeric pwd,amchur pwd,red chilli pwd,salt and corriander pwd.Grate jaggery or chop finely and add into the curry .Mix well ,add approx 1/2-3/4th cup of  water and let it simmer for a while.Turn off the flame and njoy with chapatis / phulkas/puris/parathas.
pls note :
1. while soaking and boiling dont touch the seeds much ,if its touched more the more bitter it tastes,this tip was given by my mother in law and i have myself tried and tasted :)
2.After soaking and boiling the bitterness surely reduces ,do strain that water or else the curry will be tooo bitter.
3. Adding jaggery and dry mango pwd too reduces the bitterness so you can adjust the amount according to your taste,if you find more bitter u can increase the amt .
4.The curry which i made is running consistency as we luv in that form but you can add less water and consume the curry which wont affect the flavour.