Ingredients:

• 2 cup – capsicum, finely chopped
• 3 tbsp – raw Peanuts
• 3 tbsp – besan
• 3 tbsp – grated Coconut
• 2 tbsp – coriander leaves, chopped
• 1 tsp – chili powder
• ½ tsp – Turmeric powder
• 1 tsp – mustard
• A few – Curry leaves
• Salt to taste
• 2 tbsp – oil

Method:

1. Heat oil in a kadai. Add mustard.
2. When it splutters, add curry leaves, followed by peanuts.
3. Fry till peanuts are light brown.
4. Lower the heat and add chilli and turmeric powders.
5. Add capsicum and salt.
6. Sprinkle with 2-3 tbsp of water. Simmer till the capsicum is cooked.
7. Sprinkle the besan over the capsicum and fry till all the moisture is absorbed and the besan is cooked.
8. Add grated coconut and coriander leaves.
9. Mix well and remove from fire.
10. Serve hot with chapathi or steamed rice and dal.

Recipe courtesy of Chandra Bhat