Capsicum-Peanut Curry

Preparation time: 10 mins
Makes 4 servings
Cooking time: 20 mins

Ingredients:

Capsicum (Bell Pepper) - 1, diced
Onion - 1 medium sized, chopped finely
Tomato - 1, chopped
Chilly Powder - 1/2 tsp
Cumin Powder - 1/2 tsp
Coriander Powder - 1/2 tsp
Turmeric - 1/2 tsp
Sambar Powder - 1 tsp
Ginger - 1/2 tsp, grated
Water
Salt
Cilantro

To Grind :

Peanuts - 1/4 cup
Dry Red Chillies - 6-7 nos.
Coriander seeds - 2 tsp
Cumin seeds- 1 tsp
Urad dal - 1/2 tsp
Channa dal - 1/2 tsp
Sesame seeds - 1 tsp
Cloves - 2 nos.

Tamarind - small gooseberry size
Jaggery - 1 small piece

Procedure:

1. Roast ingredients under 'to grind' section (except tamarind & jaggery) in a kadai with 1 tsp oil. 
2. Let the mixture cool and grind it with tamarind and jaggery. Add water as required while grinding.
3. Heat oil in kadai, saute onion, ginger and the chopped bell pepper. 
4. After 5 -7 mins, once the capsicum is half cooked, add the tomato and saute fr 3 mins. ( till it becomes soft )
5. Now add turmeric, chilli powder, coriander powder, cumin powder and sambar powder. Mix it well.
6. After 2 mins of sauteeing , add the ground peanut masala.
7. Add about 1/2 cup water. Adjust salt.
8. Heat in medium flame with constant stirring. You may add some more water if required. 
9. Bring it to a slight boil. Keep stirring frequently else the peanut sauce sticks and burns at the bottom.
10. Cover and cook in low flame fr 3-4 minutes. 
11. Garnish wd 1/2 tsp of coconut oil and cilantro.
12. Switch off the stove and sprinkle a dash of coconut oil on the curry. 

Garnish with chopped cilantro. Serve Hot with Roti/Parantha. :)