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Grind to a Paste
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1/2 coconut grated and roasted
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2 tsp. split bengal gram
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1 tbsp. split black gram
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2 tsp. sesame seeds
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1/2 tsp. coriander seeds
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2 strips tamarind cut in bits
Method
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Grind the paste using 1/2 cup water.
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Heat oil, add mustard seeds, whole chillies, allow to splutter.
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Add asafoetida and curry leaves. Stir.
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Add capsicums, stir fry for 3-4 minutes.
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Add ground paste, jaggery, salt, turmeric powder and peanuts. · Stir and add 1/4 cup water.
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Boil and simmer for 7-8 minutes.
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Gravy must be thick.
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Serve hot with rice.
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Ingredients
