Step 1

Rinse and slice the capsicums. Make medium width slices. Not too thin or thick. Remove the seeds also. You can even cut the capsicum in small squares.

Step 2

Chop the onions, ginger and garlic and tomatoes.

Step 3

In a pan, heat 2 tablespoons of oil. Add the peanuts, white sesame seeds, coriander seeds and poppy seeds (optional).

Step 4

On a low heat fry these nuts and seeds for 3 to 4 minutes.

Step 5

Then add the chopped ginger and garlic. Sauté for a minute.

Step 6

Next add the chopped onions. Mix and stir very well.

Step 7

Saute the onions till they turn translucent or a light brown. Add a pinch of salt, so that the onions cook faster.

Step 8

Next add the desiccated coconut. Mix again very well.

Step 9

On a low heat, continue to stir non-stop and roast for 7 to 8 minutes, till the coconut turns golden. The whole mixture should turn light golden or golden.

Step 10

Let this roasted mixture become warm or cool completely. Then add the mixture in a grinder or blender jar. Also add the tightly packed seedless tamarind.

Step 11

Grind or blend to a smooth fine paste adding water. Keep this masala paste aside.

Step 12

Wipe the pan in which we sautéed the nuts and seeds and add 2 tablespoon oil. Heat the oil. Lower the heat and then add mustard seeds.

Step 13

When the mustard seeds crackle, add fenugreek seeds, 7 to 8 curry leaves. Sauté for 5 to 6 seconds.

Step 14

Then add tightly packed chopped tomatoes.

Step 15

Sprinkle a pinch of salt for the tomatoes to cook faster.

Step 16

Stir and saute the tomatoes till they soften and become pulpy.

Step 17

Now add the sliced capsicums or bell peppers.

Step 18

On a medium heat, stir and sauté the bell peppers for about 3 to 4 minutes.

Step 19

Lower the heat and add the ground nuts and seeds paste.

Step 20

Add turmeric powder and red chili powder. Mix very well.

Step 21

Sauté for about 2 minutes on a low heat. Do stir often as the paste can stick to the pan.

Step 22

Add 1 to 1.25 cups water. Combine and mix thoroughly.

Step 23

Add the powdered jaggery and salt as per taste. Then add garam masala powder. Swap raw sugar or brown sugar with jaggery if you do not have jaggery.

Step 24

Stir and simmer the curry on a low to medium heat for about 15 minutes or till the capsicum slices are cooked. You can keep the capsicum slightly crunchy if you want.

Step 25

When you see oil specks on top, the capsicum gravy is done. Do stir at intervals when the gravy is getting simmered.

Step 26

Serve capsicum masala curry hot with paratha, roti, naan, rice, pulao or biryani. If you prefer you can garnish the capsicum curry with some coriander leaves.