Green Pepper With Ground Masala Curry (Rubbida masaleya Dappa Menasinakayi Palya)

Ingredients
3 big green peppers (Dappa menasinakayi)
2 big onions (Erulli)

Masala
1 tbsp peanuts (Shenga beeja)
1 tbsp roasted gram (Hurigadle)
1/2 cup frsh or frozen coconut
(kayi Thuri)
2 tsp curry powder (Sambar pudi)
2 to 3 tsp red chillie powder (Kharada pudi)
1 tsp turmeric powder (Arishina)
2 tsp brown sugar medium lemon size jaggery (Bella)
1 tsp tamarind paste or liquid (Hunisehuli)
Salt to taste

Seasoning
1 tbsp oil (Enne)
1 tsp mustard seeds (Sasuve)
1 stalk curry leaves (Karibevu)
2 pinch of asafetida (ingu)

Method
Wash and slice the green pepper and onion. Put it aside. Blend the all masala ingredients above mentioned with little water in the blender coarsely. Pour oil in a pot or pan, place it on the stove. When oil heats up add mustard seeds, curry leaves, asafetida, onion, when onion turns pinkish brown add green pepper fry util become little soft. Then add masala and if required add water then bring it to boil.
Green pepper with ground masala curry is ready to eat.It can be served with Roti and Chapathi.
Serving size; 2 to 4