Ingredients:
Capsicums – 5 to 6, cut into 1/2 inch squares
Salt as per taste
Jaggery – 1 tblsp, powdered
Peanuts – 1/2 cup, shelled
Oil – 2 tsp
Coriander Seeds – 2 tsp
White Sesame Seeds – 2 tsp
Asafoetida Powder – 1/2 tsp
Red Chillies – 4, dry
Chana Dal – 1 tsp
Coconut – 3 tblsp, grated
Tamarind – a small marble sized ball
For Tempering:
Oil – 2 tsp
Mustard Seeds – 1 tsp
Cumin Seeds – 1/2 tsp
Dry Red Chilli – 1, halved
Curry Leaves – 1, sprig
Method:
1. Pressure the peanuts with 3/4 cup water for 4 to 5 minutes.
2. Heat oil in a kadhai over moderate heat.
3. Add coriander seeds, sesame seeds, asafoetida, red chillies and chana dal.
4. Fry till dal turns golden.
5. Remove from heat.
6. Add the grated coconut and tamarind.
7. Grind to a smooth paste with 1/4 cup water.
8. Heat oil for tempering in a pan.
9. Add the tempering ingredients.
10. When mustard seeds start spluttering, add capsicum pieces.
11. Sprinkle a little water.
12. Cover pan and simmer for 10 minutes till cooked.
13. Remove and set aside.
14. Add salt, jaggery and ground masala with 1 1/2 to 2 cups of water.
15. Stir well and bring to a boil.
16. Lower heat and simmer for another 10 minutes till the raw smell of tamarind disappears.
17. Add peants and capsicums.
18. Simmer for 5 more minutes.
19. Serve hot with plain rice or chapati.
