Capsicum which is a popular and nutritious vegetable very common in western countries has found its way into chettinad too. Chettinad cooks are making mouth watering curries out of it. The one I liked the most was this. Mavadu Inji which has a wonderful mango flavor goes well with capsicum. Only a very small piece has to be used. The curry made without Mavadu Inji also will be tasty.

The information I found out from the net about Mango ginger is this

Ingredients
Capsicum-2
Tomato-1
Small onion-10 or big onion chopped
Mavadu Inji-2 Inch piece
Thoor dhal- A handful (If cooked little less than we cook for sambar will be fine)
Sambar powder-1 teaspoon
Turmeric powder-1/2 teaspoon
Coriander leaves-little Procedure
Cut the onion, Capsicum and tomato pieces as in the picture. Cook thoor dhal for little less time than for sambar. Keep the kadai in the stove. In a teaspoon of oil season the gravy with little cumin seed, broken urudh dhal and curry leaf. Sauté the onion and tomato pieces for a while .Now add the nicely chopped mavadu inji pieces. Add ½ cup of water and cook ( mavadu inji needs more time to cook than capsicum).Once the pieces are soft add the capsicum pieces along with the dhal, sambar powder and turmeric powder. Make sure that that at any stage the curry does not become too thick by adding water. Add the salt needed .Once the capsicum pieces are cooked switch off the stove. Garnish with coriander leaves. Mavadu inji along with coriander leaves gives a wonderful flavor for the gravy. Those who can’t get mavadu inji try without it. But make sure that you use at least coriander leaves