CAPSICUM MASALA

NEEDED;
3  capsicum - cubed
2 tsp  roasted peanut
little cashewnut
chilly powder
salt
garam masala
turmeric powder
1/4 tsp sugar
corriander - for garnishing
fresh cream - (opt)
oil - 1 or 2 tbsp

TO GRIND 
2 big tomatoes
small piece ginger
4 flakes garlic
1 tsp dhaniya / corriander seeds
1 big onion

grind all the above said items to a paste.

METHOD;

• Powder cashewnut and peanut together and keep aside .
• in a wok add 2 tsp oil and fry the capsicum , for 2 minutes . remove and keep aside.
• in the same wok add 1 tbsp oil and add the ground tomato onion paste .
• cook on a medium flame till the oil seperates.
• add chilly powder, salt , turmeric , garam masala, 1/4 tsp sugar.
• add 1 /2 to1 cup water as required . (c to the gravy consistency and add water)
• add the capsicum , cook for few minutes .
• add cashew peanut powder , mix well .
• add fresh cream at last and remove .
• garnish with corriander.

note;
capsicum should be little crunchy , so we r adding atlast.