Ingredients:

• 1/2 kg – bell peppers
• 1/4 tsp – Methi seeds
• 70 g – sesame seeds
• 70 g – Peanuts
• 6 tbsp – Dhania
• 50 g – Coconut
• 4 tbsp – red chili powder
• 1/2 tsp – Mustard Seeds
• 150 g – Tamarind
• 150 g – oil
• salt to taste

Method:

1. Cut the bell peppers in to medium pieces. Soak the tamarind in warm water. Heat a fry pan and add some oil in it.
2. Fry the bell pepper pieces in oil until golden brown. Put them aside.
3. Roast the peanuts, sesame seeds, dhania and coconut separately.
4. Grind them to make a paste with little bit water.
5. Take heavy bottom vessel and put the remaining of oil and heat.
6. Add mustard seeds and methi seeds for seasoning.
7. Now add the peanut, dhania, sesame seeds paste. Fry them.
8. Now add the tamarind paste (this paste should not be much thick or watery).
9. Add chili powder, turmeric and salt.
10. Stir it and put lid. Reduce the heat and make sure the masala is cooked well.
11. Cook about 10 minutes. Now add fried bell peppers. Allow to cook again 5 min.
12. Garnish with kasuri methi or cilantro.
13. This curry is good for any rice items and poori or chapati.

Recipe courtesy of VIJAYALAKSHMI PETLURI