Masala Capsicum

Ingredients

Onions -2

Ginger garlic paste

250g Capsicum (cut into two pieces each)

2 tsp Coriander Seeds

25g Sesame Seeds

25g Peanuts

25g Dry Coconut (grated)

1 tsp Chili Powder

1/4 tsp Mustard Seeds

1 bunch Curry Leaves

A pinch of Fenugreek Seeds

50g Tamarind

75g Oil

Garam masala – 1 tbsp

Coriander powder – 1 tbsp

Salt for taste

Method:

Roast coriander seeds, peanuts, sesame seeds, and dry coconut without oil, until golden.

Cool and blend in a food processor, to make a smooth paste.

Heat oil in a pan. Fry mustard, fenugreek seeds and curry leaves for a minute.

When the seeds flutter, add capsicum. Fry for a while and transfer to a separate bowl.

Fry the onions and add ginger garlic paste ,ground paste in the remaining oil until the oil separates.

Add chili powder, tamarind water , coriander powder and garam masala and salt. Cook until the gravy becomes thick.

Now, add fried capsicum to the gravy and remove from heat

Garnish with coriander leaves.