I saw this recipe in Mahanandi's and loved it very much.It is quite easy to prepare, tastes good.
2 or 3 green bell peppers or capsicums,
1 small onion
- cut them all into small pieces.
1/2 cup of roasted peanuts, skins removed
1/2 cup toasted sesame seeds
1 tsp red chilli powder
2 tbsps of tamarind juice
2 small pieces of jaggery or tsps of sugar
2 cloves, small cinnamon stick, 1 tsp of cumin (jeera)
1 tsp of salt.
Grind all the above into a smooth paste by adding half cup of water.
In a pan, add one teaspoon of oil, when it is hot, add jeera (cumin) and mustard seeds. When they start to splutter, add the cut bell pepper, tomato and onion pieces and saute them.
Add the prepared peanut and seasame paste and half cup of water and mix them together. Don’t dilute the gravy too much. Taste the gravy and add jaggery, salt and red chilli powder if needed. Cook for 10 to 15 minutes on medium flame, covered, stirring occasionally, till the bell peppers become tender and gravy thickens.
This capsicum curry tastes great with rice and with chapati.