Ingredients:
Peanuts – 1/2 cup
Green Capsicum – 5, cut into 1/2 inch squares
Salt as per taste
Jaggery – 1 tblsp, powdered
For Masala:
Oil – 2 tsp
Coriander Seeds – 2 tsp
White Sesame Seeds – 2 tsp
Asafoetida Powder – 1/2 tsp
Dried Red Chillies – 4
Chana Dal – 1 tsp
Coconut – 3 tblsp, grated
Tamarind – a small marble sized balls, without seeds or strings
For Tempering:
Oil – 2 tsp
Mustard Seeds – 1 tsp
Jeera – 1/2 tsp
Dried Red Chilli – 1, broken
Curry Leaves – 1 sprig
Method:
1. Pressure cook the peanuts with 3/4 cup of water ofr 5 minutes.
2. Heat the oil for masala in a frying pan.
3. Add the remaining masala ingredients, except coconut and tamarind.
4. Fry over low heat, tossing gently, till dal turns golden.
5. Remove from heat.
6. Mix in coconut and tamarind.
7. Grind to a ffine consistency, adding 1/4 cup of water.
8. Heat oil for tempering in the same pan.
9. Add the remaining tempering ingredients.
10. Fry over moderate heat.
11. Add the capsicums.
12. Sprinkle in 1/4 cup of water, cover pan and simmer for 8 minutes, till capsicums are tender.
13. Transfer the contents of pan to a bowl.
14. Add salt, jaggery and masala with 1 1/2 cups of water to the same pan.
15. Whisk well.
16. Bring to boil over high heat.
17. Lower heat and simmer for 10 minutes.
18. Add the peanuts and capsicums.
19. Simmer for another 5 minutes till well blended.
20. Serve hot with plain rice.
