Ingredients

• 2 - capsicums, large
• 2 - onions, large
• 3 - tomatoes
• 1 - cinnamon, small piece
• 2 - cardamoms
• 1 - karn phool, small
• 1 tbsp - oil
• Salt
• 3 - red chillies
• 8-10 - curry leaves
• 1 tsp - mustard seeds
• A pinch - sugar

How to Make Capsicum onion gravy

• Heat oil, add cardamom, karn phool and cinnamon, and saute lightly. Allow to cool and powder.
• Boil tomatoes in 2 cups of water.
• Then cool the tomatoes, peel them and grind them.
• Heat oil in a pan and fry red chillies.
• Add onions and fry till golden brown.
• Now add the chopped capsicum and fry, then add salt.
• Cool and grind into a paste.
• Heat oil in a pan, add mustard seeds, curry leaves, onion-capsicum paste and saute well.
• After 5 minutes, add the tomato puree.
• Add the ground spices and a pinch of sugar, and cook for 5 more minutes
• Serve with puris, dosas and rotis