Ingredients

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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

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Method :

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

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Making time: 30 minutes
Makes: 4 servings
Shelflife: 1 day