Ingredients

• 4 capsicums, cut in long strips
• 1/4 cup - peanuts, roasted and skinned
• 1 stalk curry leaves
• 3-4 pinches of asafoetida
• 1 tbsp - jaggery, grated
• 2 tbsp - oil
• 1 tsp - mustard seeds
• 2 whole red chillies
• Grind to a paste:
• 1/2 coconut, grated and roasted
• 2 tsp - split Bengal gram
• 1 tbsp - split black gram
• 2 tsp - sesame seeds
• 1/2 tsp - coriander seeds
• 2 strips tamarind, cut in bits
• Salt
• A pinch of turmeric

How to Make Capsicum Karwar Style

• Grind the paste using 1/2 cup of water.
• Heat oil, add mustard seeds and whole chillies, and allow them to splutter.
• Add asafoetida and curry leaves. Stir.
• Add capsicum and stir fry for 3-4 minutes.
• Add ground paste, jaggery, salt, turmeric powder, and peanuts.
• Stir and add 1/4 cup of water. Boil and simmer for 7-8 minutes.
• Gravy must be thick.
• Serve hot with roti or rice.