Ingredient:
250g Capsicum (cut into two pieces each)
2 tsp Coriander Seeds
25g Sesame Seeds
25g Peanuts
25g Dry Coconut (grated)
1 tsp Chili Powder
1/4 tsp Mustard Seeds
1 bunch Curry Leaves
A pinch of Fenugreek Seeds
50g Tamarind
75g Oil
Salt (to taste)
Method:
Roast coriander seeds, peanuts, sesame seeds, and dry coconut without oil, until golden.
Cool and blend in a food processor, to make a smooth paste.
Heat oil in a pan. Fry mustard, fenugreek seeds and curry leaves for a minute.
When the seeds flutter, add capsicum. Fry for a while and transfer to a separate bowl.
Fry the ground paste in the remaining oil until the oil separates.
Add chili powder, tamarind water and salt. Cook until the gravy becomes thick.
Now, add fried capsicum to the gravy and remove from heat.
Garnish with coriander leaves.
Serve hot.
250g Capsicum (cut into two pieces each)
2 tsp Coriander Seeds
25g Sesame Seeds
25g Peanuts
25g Dry Coconut (grated)
1 tsp Chili Powder
1/4 tsp Mustard Seeds
1 bunch Curry Leaves
A pinch of Fenugreek Seeds
50g Tamarind
75g Oil
Salt (to taste)
Method:
Roast coriander seeds, peanuts, sesame seeds, and dry coconut without oil, until golden.
Cool and blend in a food processor, to make a smooth paste.
Heat oil in a pan. Fry mustard, fenugreek seeds and curry leaves for a minute.
When the seeds flutter, add capsicum. Fry for a while and transfer to a separate bowl.
Fry the ground paste in the remaining oil until the oil separates.
Add chili powder, tamarind water and salt. Cook until the gravy becomes thick.
Now, add fried capsicum to the gravy and remove from heat.
Garnish with coriander leaves.
Serve hot.
