Method:
Roast:
*Coriander seeds - 2 tsp
*Cumin seeds - 1 tsp
*Peanuts - 1/4th rice cup
Roast these with out oil seperately. For peanuts after roasting remove skin and switch off the flame.
*Desiccated coconut - 1/4 th rice cup
Add coconut to the above switched off pan and toss, add it in coffee grinder and mix above too and grind it in to coarse powder (why are we not doing paste here, because when u are eating u can feel the nutty crunch lightly).
*Capsicum - 3 no. (large and mixed colours, chopped in to chunks)
Roast these with 2 tsp of oil in the same pan until brown spots appear lightly. Remove and keep aside in a plate.
*Onion - 1 m (chopped)
In the same pan add 2 tsp oil and saute the onions lightly and grind in to paste. Keep this aside.
Extra things we need:
Oil - 3 tbsp
Curry leaves - 1 sprig
Ginger and Garlic paste - 1 tsp each
Turmeric - 1/2 tsp
Chilli powder - 1 tsp
Salt to taste
Tomato sauce - 4 - 5 tsp
Coriander leaves - handful (chopped finely)
Proceed:
1) Heat oil in a deep flat non-stick pan. Add curry leaves and gg paste, cover and fry on medium low.
2) Add turmeric and stir. Increase heat to medium add onion paste and fry.
3) Add the peanut mixture and stir for few mins.
4) Add chilli powder and salt to taste and fry.
5) Add tomato sauce, stir well.
6) Add fried capsicum pieces fry for few mins.
7) Add water and bring it to boil on high and reduce heat immediately to low, cover and cook until 10 mins.
8) Remove the lid and add coriander leaves, check for salt and cook until way is formed when you are sliding the spatula by keep covering if u want to and serve.
Serve this with Naan, Phulka or Corn Roti and Yoghurt on side.
