This side dish has a very unique and rich flavour.This is different from regular capsicum gravy. Try it, you will surely like it.
1) Capsicum ( green bell pepper) big chunks - 1 cup
2) Green peas - 1/2 cup
3) Milk - 3/4 th cup
4) Onion(big) - 1
5) Tomato( medium size) - 2
6) Tamarind paste - 1tblsp
7) Peanuts - 3/4th tblsp
8) Saunf(fennel seeds) - 1tsp
9) Lavang( clove) - 2
10) Patta( cinnamon stick) - 2
11) Elaichi - 2
12) Cashew and almond - 1tsp
13) Cumin seeds - 1/2 tsp
14) Turmeric powder - 1/2 tsp
15) Red chilly powder - 1/2 tsp
16) Coriander powder - 1 tsp
17) Garam masala powder - 1/2 tsp
18) Ginger-garlic paste - 1tsp
19) Salt to taste
20) Ghee- 1 tblsp
21) Oil - 2 tblsp
22) Coriander leaves- few for garnish
Cut half onion finely and keep aside. Cut the remaining onion into chunks.
Grind these onion chunks along with tomatoes, half the milk, peanuts, lavang, patta, elaichi, saunf, nuts into a thick paste.
In a big pan, add ghee and oil . Add cumin seeds, onions, ginger-garlic paste and fry for few mins till the onions turn slight brown. Now add, green peppers and peas, fry for few mins. Later, add the ground paste and dry spices to the vegetables and cook for few mins till the raw smell goes. Add tamarind paste and the remaining milk, this will make the gravy thick. Add salt and cook the gravy on medium flame till the vegetables are done. It will start to leave oil in the edges, now switch off the stove and garnish it with fresh coriander leaves.
Hot capsicum gravy is ready!!!!!! Have it with any kind of Indian bread or rice.