Categories: Currys

Ingredients

Directions

1. 2 large green capsicums/bell peppers, cut into big squares, 1 large onion, finely chopped, 1/4 tsp ginger garlic paste, 2 tomatoes, cut into big pieces, 1 tsp red chilli pwd, 1/4 tsp turmeric pwd, 1 tsp coriander pwd, 1/2 tsp kasuri methi/dry fenugreek leaves, 1 1/2 tsps roasted sesame seeds pwd, 1 1/2 tsps roasted peanuts pwd, salt to taste, few curry leaves, 1 tbsp oil, chopped coriander leaves for garnish.

2. Heat oil in a heavy bottomed vessel, add chopped onions and curry leaves and fry till onions turn transparent. Add ginger-garlic paste and saute for 3 mts. Add red chilli pwd, turmeric pwd, coriander pwd and salt and combine. Add the chopped capsicums and tomatoes and fry for 7-8 mts,without lid.

3. 2 Add a cup of water and cook for approx 10-12 mts with lid on low to medium flame. Allow the gravy to thicken.

4. 3 Add the ground nut and sesame seeds pwds and kasuri methi and combine. Cook without lid for 5 mts. Turn off heat. Remove onto serving bowl and garnish with chopped coriander leaves.

5. 4 Serve with rice or rotis

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