CAPSICUM IN PEANUT SAUCE

INGREDIENTS:

Green bell peppers/Capsicums---------2 nos

Green peas----------------------------1/4th cup

Onion----------------------------------1 cup very finely chopped

Green chillies--------------------------4

Garam masala--------------------------1 tsp

Peanuts--------------------------------1/4th cup

Sesame seeds--------------------------1/4th cup

Cloves/Cinnamon----------------------2 small pieces

Red chillies-----------------------------3

Tamarind extract----------------------1 tbp

Jaggery/sugar-------------------------1 tbp grated

Mustard,Cumin seeds------------------1/4th tsp each

Curry leaves---------------------------few

Ginger-garlic paste---------------------1 tsp

Coriander leaves-----------------------to garnish

Salt------------------------------------to taste.

Oil-------------------------------------as required

DIRECTIONS:
1.Dry roast peanuts and sesame seeds to golden color and make a fine powder out of them in a grinder.

2.Seperately dry roast grind cloves and pieces of cinnamon .

3.Grind them to smooth paste/powder along with some salt,grated and powdered jaggery,redchillies,if required some cashews too .

4.Clean and Cut the tops off. Remove the seeds and membranes inside and make a hollow.Now cut length wise to medium sized strips.

5.Heat 3 tbp of oil in a big pan and add those sliced capsicum and fry till they become half soft and cooked.Transfer to plate and set aside.

6.In the same pan add some more oil.Add mustard,cumin seeds,curry leaves,finely chopped onions and fry till dark brown.Then add ginger-garlic paste and fry for few minutes.

7.Add the peanut-sesame sauce ,tamarind extract and about a half cup to one cup of water and mix well.

8.Add garam masala,coriander powder and simmer on medium heat for about 10 minutes.Now taste and adjust spiciness or other levels to your taste.

9.After that add the fried and soft capsicums to the thickened sauce.

10.Cook for another 10 minutes on medium heat, covered.If required add water and cook.

11.Serve with rice or with chapatis.Garnish with coriander leaves.