250g capsicum, cut into two pieces each
2 tsp coriander seeds
25g sesame seeds
25g peanuts
25g grated dry coconut
1 tsp chili powder
1/4 tsp mustard seeds
1 bunch curry leaves
A pinch of fenugreek seeds
50g tamarind
75g oil
Salt to taste

Capsicum Masala

1. Roast coriander seeds, peanuts, sesame seeds, dry coconut until golden color without any oil. Cool and blend to a smooth paste.
2. Heat oil in a pan, fry mustard and fenugreek seeds and curry leaves for a minute. When they splutter, add capsicum, fry for a while and remove.
3. In the remaining oil, fry the ground paste until the oil separates.
4. Then add chili powder, tamarind water, salt and cook until the gravy thickens.
5. Now add fried capsicum to the gravy and remove from heat.
6. Garnish with coriander leaves.