Green Capsicum Masala Curry

Directions

Add coriander seeds, grated coconut, dry red chilli and sesame seeds 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 light pink. 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 chilli 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 rice or Indian flatbread.