Ingredients:

• 1/2 kg – Capsicum
• 1 – Coconut
• 1 – tamarind, Lime size
• Salt as desired
• 2.5 tbsp – oil
• To season:
• 1/2 tsp – Mustard Seeds
• Asafoetida – a pinch
• Cloves – few
• Jaggery – as desired
• Turmeric powder – a pinch
• To roast in 1 tsp oil and powder:
• 1 tsp – red gram dal
• 1 tsp – Bengal Gram dal
• 1 tsp – black gram dal
• 1 tsp – coriander
• Fenugreek seeds – a pinch
• 6 – Red Chillies
• 6 tsp – Poppy Seeds

Method:

1. Cut the capsicum into 1 inch square pieces.
2. Grate the coconut and add enough water to grind.
3. Take three extracts, keep each extract separately.
4. Heat oil, add the seasoning, fry for a minute. Add capsicums and fry till it becomes soft in reduced flame.
5. Add turmeric powder, tamarind extract and jaggery.
6. Mix powdered masala and third extract of coconut, allow it to boil and then pour the second extract into it.
7. When the gravy is thick enough, and before removing from fire, pour first extract.
8. Boil for a minute and garnish with curry leaves.

Recipe courtesy of Bharathi