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 garlic ginger paste and sauté for 3 - 4 minutes.

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.