This is a seriously good curry! Make it as spicy as you wish or keep it mild.
2 medium green bell peppers
2 teaspoons coriander seeds
1 tablespoon grated dry coconut
1 dry red chili
1/4 cup roasted peanuts
1/2 teaspoon cumin seeds
1 medium onion, finely chopped
2 cloves garlic, crushed
1/2 teaspoon red chili powder
1/4 teaspoon turmeric powder
1/2 teaspoon lemon juice
1 teaspoon sugar
2 tablespoons cooking oil
3/4 cup water
Add coriander seeds, grated coconut and dry red chili in a pan and dry roast them over low flame until nice aroma comes for approx. 2-minutes. Transfer them to a plate and let them cool for 3-4 minutes. Grind them with roasted peanuts in a grinder and make a fine masala powder.
Heat oil in same pan or kadai over medium flame. Add cumin seeds and allow them to splutter. Add chopped onion and crushed garlic, sauté until onion becomes golden.
Add capsicum and sprinkle salt over it. Sauté capsicum until it turns tender but still crispy for approx. 2-3 minutes.
Add turmeric powder and red chili powder, mix and cook for a minute.
Add masala powder (prepared in step-1), sugar, lemon juice and salt (only for masala powder). Stir and cook for 1-2 minutes.
Add 3/4 cup water and let it boil over medium flame. Cook until gravy becomes thick or for 3-4 minutes.
Turn off the flame and transfer curry in a serving bowl. Serve with naan, roti or rice.
Tips and tricks: Fast and easy way to roast peanuts is to spread them on a microwave safe plate and microwave on high for a minute or 2. Let it cool before you handle them as they get really hot!