Capsicum Curry Masala

INGREDIENTS : Serves 3 to 4

1. Capsicum - 4 to 5 medium sized - cut into squares
2. Bengal gram - 1 table spoon 
3. Coconut shredded - 1 table spoon
4. Red chillies - 10 to 12 according to taste
5. Coriander seeds - 2 tea spoons 
6. cashew - 2 pieces
7. Garam masala 
8. Kasuri methi 
9. Ginger - Garlic - Paste
10. Turmeric powder - 1/2 spoon
11. Cumin seeds - 1/2 spoon

METHOD: 

• Dry roast bengal gram, red chillies,cashew, coriander seeds separately .Do not mix all these items and roast together. Fry them separately. Add coconut (do not roast the coconut) along with these items.
• Add 3 or 4 spoons of water for the items to blend well.If you do not have ginger garlic paste,add ginger and garlic pods to this mixture before grinding.
• Take a kadai and add 5 spoons of oil. Add half spoon of cumin seeds.Add the  paste first and fry it for 2 minutes.
• Add 2 or 3 cups of water and add salt,half spoon turmeric powder according to your taste.
• Put the cut capsicum and keep the stove in medium flame covering the mixture with a lid for the steam not to escape.
• After 15 min or so remove the lid and check the taste .Add salt and chilli powder if needed now.
• Once the curry reaches the gravy stage add garam masala and simmer the stove. 
• Add kasuri methi and give one more final minute on low flame. Switch off and add coriander leaves for seasoning.