Capsicum Kairas

1 medium sized capsicum
1/4 cup peanuts
2 tsp oil
Salt to taste
Jaggery to taste


2 tsp oil
1 tsp mustard
1 sprig of curry leaves
Pinch of hing / asafoetida

For the masala paste:
1 tsp oil
3 tblsp coconut gratings
1tsp coriander seeds
4-5 methi / fenugreek seeds
2 tsp chana dal
2 tsp white sesame seeds/ til
3 red chillies
Chickpea size tamarind

In oil fry  sesame seedschana dal,methi and coriander seeds, till they turn brown and aromatic. Transfer it on a plate, in the same pan fry coconut gratings and red chillies till they turn light brown.Turn off the flame and let it cool.
Grind the roasted ingredients with tamarind into a smooth paste and keep aside.


  • Wash and cut the capsicum into chunks. Heat oil,add peanuts and fry , once they are done add capsicum chunks,little salt and cook with a lid covered.
  • Once it is cooked add the masala paste,salt,jaggery and water to adjust the consistency of the curry
  • Let the curry boil for 5-10 mins
  • Temper with the mentioned ingredients and turn off the flame.
  • Serve with rice and dal.


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