Ingredients:

• 4 capsicums, cut in long strips
• 1/4 cup – peanuts, roasted and skinned
• 1 stalk Curry leaves
• 3-4 pinches of Asafoetida
• 1 tbsp – jaggery, grated
• 2 tbsp – oil
• 1 tsp – Mustard Seeds
• 2 whole Red Chillies
• Grind to a paste:
• 1/2 coconut, grated and roasted
• 2 tsp – Split Bengal gram
• 1 tbsp – split black gram
• 2 tsp – sesame seeds
• 1/2 tsp – Coriander seeds
• 2 strips tamarind, cut in bits
• Salt
• A pinch of Turmeric

Method:

1. Grind the paste using 1/2 cup of water.
2. Heat oil, add mustard seeds and whole chillies, and allow them to splutter.
3. Add asafoetida and curry leaves. Stir.
4. Add capsicum and stir fry for 3-4 minutes.
5. Add ground paste, jaggery, salt, turmeric powder, and peanuts.
6. Stir and add 1/4 cup of water. Boil and simmer for 7-8 minutes.
7. Gravy must be thick.
8. Serve hot with roti or rice.

Recipe courtesy of Sify Bawarchi