Ingredients

• 1/2 kg - bell peppers
• 1/4 tsp - methi seeds
• 70 g - sesame seeds
• 70 g - peanuts
• 6 tbsp - dhania
• 50 g - coconut
• 4 tbsp - red chili powder
• 1/2 tsp - mustard seeds
• 150 g - tamarind
• 150 g - oil
• salt to taste

How to Make Bell Pepper Masala

• Cut the bell peppers in to medium pieces. Soak the tamarind in warm water. Heat a fry pan and add some oil in it.
• Fry the bell pepper pieces in oil until golden brown. Put them aside.
• Roast the peanuts, sesame seeds, dhania and coconut separately.
• Grind them to make a paste with little bit water.
• Take heavy bottom vessel and put the remaining of oil and heat.
• Add mustard seeds and methi seeds for seasoning.
• Now add the peanut, dhania, sesame seeds paste. Fry them.
• Now add the tamarind paste (this paste should not be much thick or watery).
• Add chili powder, turmeric and salt.
• Stir it and put lid. Reduce the heat and make sure the masala is cooked well.
• Cook about 10 minutes. Now add fried bell peppers. Allow to cook again 5 min.
• Garnish with kasuri methi or cilantro.
• This curry is good for any rice items and poori or chapati.