CAPSICUM IN PEANUT GRAVY

This is one of my favourite dish and this yummy gravy goes well with ghee rice, biryani, Pulao , steamed rice and even roti. Usually prepared with brinjal as a side dish for biryani or ghee rice but I've used capsicum here. It's a tasty dish with roasted peanuts, sesame and has a tangy flavour. A good accompaniment for plain rice or other rice preparations. 

INGREDIENTS

Capsicum - 1 big chopped into big square pieces

Onion - 3

Tomatoes - 3

Tamarind pulp - 3 tbsp

Coconut - 2 tbsp grated

Roasted peanuts - 5 tbsp

White sesame seeds - 4 tbsp

Chili pwd  - 2 tbsp

Coriander pwd - 1 tbsp

Turmeric - 1/2 tsp

Pepper corns - 5

Green chilli - 1

Gingelly oil

Salt

METHOD

Heat 2 tbsp of gingely  oil and when hot sauté the capsicum in high heat stirring to avoid burning it. When the pieces start turning brown remove off the heat and keep aside. This will take 3-4 mins. 
Grind- onion, tomato, coconut, chili pwd, coriander pwd, turmeric adding little water and keep aside. Roast peanuts and sesame and grind separately without adding water. In a pan add 5-7 tbsp oil, (preferably sesame oil/ gingelly oil) when hot add pepper, ginger garlic paste, green chilli and sauté till raw smell goes then pour the onion masala paste. Add 2 cups of water. When they boil add the ground sesame and peanuts. Add salt, tamarind pulp and additional 1 cup of hot water. Close lid and cook for 25 mins in low heat, stirring when necessary.
When oil starts separating and the raw smell of the masala goes add sautéed capsicum and cook for 2 minutes. Remove from heat and serve hot with ghee rice, biryani or Pulao.