Prep Capsicum and Roast Spices

1. Rinse and slice capsicums (bell peppers). They should have a medium width. Make sure they are not too thin or thick and remove the seeds.

Alternatively, you can cut the capsicums into small square pieces.

2. Heat 2 tablespoons of oil in a pan. Add 2 tablespoons of peanuts, 1 tablespoon of white sesame seeds, 1 tablespoon of coriander seeds and 1 teaspoon of white poppy seeds (optional).

3. Fry the ingredients on low heat for 3 to 4 minutes stirring regularly.

4. Add 1.5 teaspoons of chopped ginger and 1 teaspoon of chopped garlic and sauté for one minute.

5. Then add 1.25 cups of chopped onions.

6. Mix and stir very well.

7. Saute the onions stirring often until they turn translucent or light brown and add a pinch of salt, to help the onions cook faster.

8. Next add 3 tablespoons of desiccated coconut. Alternatively use 6 tablespoons of fresh coconut.

9. Mix and stir again very well.

10. Continue to stir non-stop and saute for 7 to 8 minutes on low heat or until the coconut turns golden. The whole mixture should turn light golden or golden.

Make Masala or Curry Paste

11. Leave the roasted mixture to become cool completely. Then add the mixture to a grinder or blender jar and add 1 teaspoon of tightly packed seedless tamarind.

12. Grind or blend into a smooth paste with ½ to ⅔ cups of water. Then set the curry paste aside for later.

Cook Capsicum Masala

13. Wipe the pan used to fry the nuts and seeds. Heat 2 tablespoons of oil in the same pan. Lower the heat and add ½ a teaspoon of black mustard seeds.

14. Once the mustard seeds begin to crackle, add 7 to 8 fenugreek seeds and 7 to 8 curry leaves. Sauté for 5 to 6 seconds.

15. Add ⅓ cup of tightly packed chopped tomatoes.

16. Sprinkle a pinch of salt for seasoning and to help the tomatoes cook faster.

17. Stir and saute the tomatoes until they soften and become pulpy.

18. Next add the sliced capsicum/green bell pepper.

19. Stir and sauté bell peppers for about 3 to 4 minutes on medium heat.

20. Lower the heat and add the ground curry paste that you set aside previously.

21. Add ⅛ teaspoon of turmeric powder (about 2 to 3 pinches) and 1 teaspoon red chili powder.

Tip: For a spicier taste add 1.5 to 2 teaspoons of red chili powder instead.

22. Mix very well.

23. Sauté for about 2 minutes on low heat. Stir continuously to prevent the paste from sticking to the pan.

Make Capsicum Curry

24. Next add 1 to 1.25 cups of water.

25. Combine very well.

26. Add 1 teaspoon of powdered jaggery and salt to taste. Swap ½ to 1 teaspoon sugar or brown sugar with jaggery if you are out of jaggery.

27. Add ½ teaspoon of garam masala powder.

28. Stir and simmer the capsicum curry on low to medium heat for about 15 minutes or until the capsicum slices are cooked.

Tip: If you prefer the capsicums slightly crunchy then do not cook the curry for too long.

29. Stir from time to time while the gravy simmers. Once you see oil floating on top of the gravy it is done. Finally, check the taste and add more salt or powdered jaggery if necessary.

30. Serve capsicum masala hot or warm with roti, paratha, naan, pulao, biryani or simple steamed rice. You can also garnish the curry with fresh coriander leaves for more flavor.