Capsicum Curry



To grind into a smooth paste
1/4 cup fresh grated coconut
1/2 cup sesame seeds
2 tbsp corainder seeds
2 tsp cumin seeds
1 tsp fennel seeds
3 to 4 kashmiri chillies
1 cup water (can be adjusted depending upon the thickness of the gravy desired)

Rest of the ingredients
4 medium green peppers
2 medium red peppers
1 tsp mustard seeds
1/2 tsp cumin seeds
1 red chilly
1 medium onion chopped
2 green chillies
salt to taste
2 tbsp lemon juice
3 tbsp vegetable oil


Grind the gravy ingredients to a smooth paste.

Cut the peppers into about 1 inch pieces

Heat 2 tbsp oil in a pan and saute the peppers for about 8 to 10 mins on a medium flame till they are slightly brown along the edges.

Remove in a bowl and keep aside

Add the remaining oil in the same pan and heat.Add mustard seeds.When they splatter,add cumin seeds and red chilly.

Then add chopped onions and fry till they are slightly brown.

Add the gravy paste and salt and cover and cook on medium flame till it bubbles.

Then add the sauted peppers.Cover and cook till the peppers are tender.

Just before removing from the flame,add lemon juice and stir.

Serve hot with plain rice or chapattis.

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