Green Pepper / Capsicum and Peanut Curry

Ingredients:

Shelled Peanuts - 1/2 cup

Green pepper / Capsicum - 4-5 (cut into big chunks)

Jaggery - 1 TBSP

Salt - to taste

For the paste:

Coriander Seeds - 2 tsp

White Sesame Seeds - 2 tsp

Red Chilies - 4 or to taste

Whole Black Pepper - 1/2 tsp

Chana dal - 1 tsp

Grated fresh Coconut - 3 TBSP

Asafoetida - 1/2 tsp

Tamarind paste - 2 tsp

Oil - 1 tsp

Tempering:

Mustard Seeds - 1 tsp

Cumin Seeds - 1/2 tsp

Few Curry Leaves

Method:

1. Pressure cook peanuts in 3/4 cup water for 2 whistles.
2. Heat 1 tsp of oil in a pan and fry all the ingredients for the paste (except coconut and tamarind paste) until golden brown.
3. Let it cool, mix in coconut and tamarind paste and grind to a smooth paste with 1/4 cup of water.
4. Heat 2 tsp of oil in a pan and splutter mustard seeds, cumin seeds and curry leaves.
5. Add the green peppers and fry for 2 minutes.  Do not over cook.  Remove from the pan and keep it aside.
6. Add 1 1/2 cups of water to the ground paste.  Add salt and jaggery.  Mix well.  Bring it to a boil.
7. Simmer and cook for 10 minutes.  Add the boiled peanuts and green peppers and simmer for another five minutes.
8. Serve hot with plain rice or roti.