capsicum masala curry

Small capsicum - 10

Dry red chilli 6-8

Dal - 1/2 cup

Urad dal - 1/8 cup

Coriander seeds - 2 TSP

Jeera - 2 tsp

Cloves - 1 optional

Aamchur powder - 2 tsp

Haldi -1/2 tsp

Curry leaves - 10

Sugar - 1 tsp

Salt - 2 tsp

Grated coconut - 1 cup

1) Heat kadai, switch off the gas. Spread one cup of freshly grated coconut, so that it gets little dried.

Alternatively we can use 1 cup of grated dry kobbari

2) Add 2 Tsp oil, then add 1/2 cup chana dal, 1/8 cup urad dal, 2 tsp dhania, 2 tsp jeera, 1 or 2 cloves and roast them till you get a nice aroma

3)Add little  haldi,2 tsp salt, 2 tsp aamchur powder, 1 tsp sugar.

4)Allow it to cool.

5)Once cooled, put it in a dry mixi and make a coarse powder.

6)Then add 1 cup of dried grated  coconut and again grind it with the above powder.

7)Take the washed and dried capsicum,and cut it vertically. Fill the above masala, in all capsicums as shown below

8)In a large kadai add around 5-6 Tbsp oil.

9) Give a tadka of mustard seeds and urad dal, and little hing.

10) Then place all the filled capsicum and cook them in medium flame by covering a lid

11) Keep turning around the capsicum, so that all the capsicum are cooked well at all sides.

12) Once all the capsicum are cooked, add remaining powder, close the lid and cook it again.