|
Ingredients
|
Quantity
|
|
Capsicums cut in long strips
|
4
|
|
Peanuts roasted and skinned
|
¼ cup
|
|
Curry leaves
|
1 stalk
|
|
Asafetida
|
4 pinches
|
|
Jaggery grated
|
1 tbsp
|
|
Oil
|
2 tbsp
|
|
Mustard seeds
|
1 tsp
|
|
Red chillies
|
2 whole
|
|
Grind to
a paste:
|
|
|
Coconut grated and roasted
|
½
|
|
Split Bengal gram
|
2 tsp
|
|
Split back gram
|
1 tbsp
|
|
Sesame seeds
|
2 tsp
|
|
Coriander seeds
|
½ tsp
|
|
Tamarind cut in bits
|
2 strips
|
Grind the paste using 1/2 cup water. Heat oil, add mustard seeds,
whole chillies, allow to splutter. Add asafetida 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.
