Capsicum Masala Curry Recipe

• 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
• Salt (to taste)

• 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 ground paste in the remaining oil until the oil separates.
• Add chili powder, tamarind water and salt. Cook until the gravy becomes thick.
• Now, add fried capsicum to the gravy and remove from heat.
• Garnish with coriander leaves.
• Serve hot.