Capsicum Stew

Ingredients

• • Capsicum - ½ kg
• • Coconut - 1
• • Tamarind - lime size
• • Salt - as required
• • Oil - 2 ½ tablespoons

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Ingredients For Seasoning

• • Mustard seeds - ½ teaspoon
• • Asafoetidas - a pinch
• • Cloves - few
• • Jaggery - as required
• • Turmeric powder - a pinch

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Ingredients For Frying In A Teaspoon Of Oil And Grind

• • Red gram dal - 1 teaspoon
• • Bengal gram dal - 1 teaspoon
• • Black gram dal - 1 teaspoon
• • Dhania - 1 teaspoon
• • Fenugreek seeds - a pinch
• • Red chillies - 6
• • Poppy seeds - 6 teaspoons

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Method

• 1. Cut capsicums into 1 inch square pieces.
• 2. Scrape coconut and add enough water to grind.
• 3. Strain to get 1st extract.
• 4. Take three extracts. Keep each extract separately.
• 5. Heat oil add the seasonings fry for a minute then with capsicums and fry till it becomes soft in a reduced flame.
• 6. Add turmeric powder, tamarind extract and jaggery.
• 7. Fry poppy seeds separately without oil, grind and keep separately.
• 8. In a frying pan, add some oil, add the remaining ingredients from "For frying in a teaspoon of oil and grind", fry and then grind.
• 9. Add powdered masala and powdered popper seeds and third extract of the coconut, allow it to boil and then pour the second extract to it.
• 10. When the gravy is thick enough and before removing from fire pour first extract.
• 11. Boil for a minute and garnish with curry leaves.