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| Prep Time | 15 minutes |
| Servings |
people
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Ingredients
- Capsicum : ½ k gm -
- Onions finely chopped : 2 medium sized -
- Garlic ginger paste : ½ tsp -
- Tomatoes chopped : 2 nos -
- Red chilli powder : 1 tsp -
- Turmeric powder : ¼ tsp -
- Coriander powder : 1 tsp -
- Fenugreek powder : 1 tsp -
- Roasted sesame seeds powdered : 2 tsp -
- Peanuts roasted and powdered : 2 tsp -
- Curry leaves Few -
- Oil : 2 tsp -
- Salt to taste -
Ingredients
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Instructions
- In a frying pan roast the peanuts for a few minutes and keep aside.
- In the same pan roast the sesame seeds / white till.
- Heat oil in a pan and add chopped onions, curry leaves and fry for 4 - 5 minutes till the onions turn translucent.
- Add red chilli powder, turmeric powder, coriander powder and salt and mix well.
- Add the cubed capsicum and chopped tomatoes and mix well cook on a low flame for 5 - 6 minutes without a lid.
- Add ½ cup water, cover the pan and cook for another 8 - 10 minutes.
- Enter Step
- When the gravy has thickened add the ground peanut and sesame powder and fenugreek powder.
- Mix well and cook for a few more minutes without the lid.
- Garnish with coriander leaves and serve with roti / paratha.
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