INGREDIENTS:

4 capsicums cut in long strips
1/4 cup peanuts roasted and skinned
1 stalk curry leaves
3-4 piinches asafoetida
1 tbsp. jaggery grated
2 tbsp. oil
1 tsp. mustard seeds
2 whole red chillies

Grind to a paste:
1/2 coconut grated and roasted
2 tsp. split bengal gram
1 tbsp. split black gram
2 tsp. sesame seeds
1/2 tsp. coriander seeds
2 strips tamarind cut in bits

DIRECTIONS:

Grind the paste using 1/2 cup water.
Heat oil, add mustard seeds, whole chillies, allow to splutter.
Add asafoetida and curry leaves. Stir.
Add capsicums, stir fry for 3-4 minutes.
Add ground paste, jaggery, salt, turmeric powder and peanuts.
Stir and add 1/4 cup water. Boil and simmer for 7-8 minutes.
Gravy must be thick.
Serve hot with roti or rice.

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