Capsicum Curry with Peanut Gravy

A recipe from Mitho Limdo

I was looking for a different way to cook the bell pepper when I came across this recipe. Quite like the Hyderabadi Mirchi ka salan I think.  And is a nice accompaniment to rotis or rice

Ingredients:

Capsicum -2 – cut in medium size pieces.

Onions - 2 small cut in small pieces ( not diced)

Tomato - 1 chopped

Ginger – ¼” grated

Turmeric – ¼ tsp

Salt to taste

Oil for seasoning

For the sauce

Oil – 1 tsp

Peanuts – ¼ cup

Red chilies – 4-6

Coriander seeds – 1 ½ tsp

Cumin seeds – 1 tsp

Black gram dal (Urad) – ½ tsp

Bengal gram dal ( Chana) – ½ tsp

Sesame (Til) – ½ tsp

Cloves – 2

Tamarind paste – 1 tsp

Jaggery – small piece

Fry the ingredients for the sauce.  Make sure you fry the dals separately otherwise they will tend to get burnt ( it happened in my case – hence the word of caution)!

Cool

Grind to a smooth paste with  little water.

Take a wok.  Heat oil

Sauté  the chopped capsicum and Onion

Add the chopped tomato or tomato paste. Cook further

Add the peanut masala

Salt to taste

Enough water to make into a semi-thick gravy.

Simmer for 5-8 minutes.

Serve!