Capsicum Yennegayi

Ingredients:

Curry:
250 gm Capsicum
1 Medium size Onion
2 Medium size Tomato
Ginger paste
Garlic Paste
Coriander Leaves
Curry Leaves
1/2 Cup Oil
1 spoon Mustard seed
1 cup water
Salt

Masala Powder:
200 gm Groudnut
2 spoon Red Chilly powder
1 teaspoon Turmeric powder
1 Spoon Yellu (Sesame Seed)
2 spoon Uchellu (Niger Seed)
1 Spoon Tamarind juice
Small piece Jaggery
1 spoon Garam Masala

Method:

Masala Powder:
1. Dry roast the Groundnut in low flame. Allow it to cool. 
2. Make powder of roasted Groudnut, Red Chilly powder, Turmeric powder, Yellu, Uchellu, Jaggery, Garam Masala and Tamarind juice.

Curry:
1. Cut Capsicum into large pieces..
2. Heat the oil in Pan.
3. Crackle the Mustard seed.
4. Add ginger and garlic paste. Fry till it becomes golden brown.
5. Add chopped onion, capsicum and curry leaves. Cook for 3-4 min till onion become transparent.

7. Add chopped tomato. Fry till tomato become soft.

8. Add the masala powder and 1/2 cup water. Mix it well. 

10. Keep cooking for 10-15 min by stirring in pan, so that it will not stick to the base of pan.  Add Little by little water if required.

11. When masala start leaving the pan and oil starts separating. Turn off the stove.

12. Add chopped Coriander leaves.

Note:

1.Serve it with Jowar roti.

2. It can also make good combination with Akki roti and Chapathi.