Capsicum Masala Curry Recipe

Ingredients :

• 2 big capsicums (cut into lengthwise) 
• 2 onions (grated) 
• 2 tsp ginger garlic paste
• 2 green chilies (finely chopped) 
• 2 tbsp tomato puree
• 1 tbsp sesame seeds 
• 1/2tbsp peanuts
• 1/2 tbsp coconut powder
• 1 tsp roasted coriander powder
• 1 tsp roasted cumin powder
• 1 tsp turmeric powder
• 1 tsp red chili powder
• 1 tsp garam masala
• 1/2 tsp mustard seeds
• 1 tsp fenugreek seeds
• Few curry leaves
• 1 tsp sugar
• 1 tsp fresh lemon juice
• 3 tbsp oil
• Salt to taste
• 1 tsp finely chopped coriander leaves

How to Make :

• Dry roast peanuts, coriander, sesame seeds and dry coconut. Grind them into a fine paste and keep separate.
• In a pan heat the oil and stir fry the capsicum pieces for 2 -3 minutes. The capsicum should not lose its crunch. Take out and keep separate.
• Now in the remaining oil add mustard seeds, fenugreek seeds and curry leaves. When mustard seeds starts to splutter add grated onion, chopped green chilies and ginger garlic paste.
• Saute for some time add turmeric powder, roasted cumin powder and red chili powder.
• Fry the masala and then add peanut sesame paste. Saute it again with the continuous stirring until the oil separates from it.
• Now add tomato puree, salt, and sugar. Cook for 5 minutes and then add garam masala and 1/2 cup of water. Cook till the gravy thicken.
• Then add the lemon juice and the stir fried capsicum. Cook for another minute or two and then dish out.
• Garnish it with the coriander leaves. Serve hot with chapatti.