Instructions

1. Heat oil in a heavy bottomed vessel, add chopped onions and curry leaves and fry till onions turn transparent.
2. Add ginger-garlic paste and sauté for 3 min.
3. Add red chilli powder, turmeric powder, coriander powder and salt and mix well.
4. Add the chopped capsicums and tomatoes and fry for 7-8 min.
5. Add a cup of water and cook for approx 10-12 min with lid on low to medium flame. Allow the gravy to thicken.
6. Add the ground nut and sesame seeds powder and dry fenugreek and mix well. Cook without lid for 5 min.
7. Garnish with chopped coriander leaves. Serve hot with rice or roti.