Bell Pepper Curry

Ingredients:

# Bell peppers (Red, Green and Yellow) - 1 each 
# Chilli powder - 1 tbsp
# Garam masala powder - 1 1/2 tsp
# Turmeric powder - 1/2 tsp
# Cashews - a few
# Ginger garlic paste - 1 tsp
# Onions (finely chopped) - 1 nos
# Tomatoes - 1 nos
# Coconut milk - 2 tbsp
# Curry leaves - as required
# Salt - as required
# Oil - as required
#  Coriander leaves (finely chopped)- to garnish


Preparation:

# Clean the bell peppers and dice them into cubes of medium size.

# Break cashews into small pieces and roast them on medium flame.

# Boil the tomato and grind it along with green chilli, coconut milk and ginger garlic paste.

# Heat oil in a pan and add the onions and salt, and saute until the onions turn golden brown.

# Add the curry leaves, the spice powders and the roasted cashews, and saute on low flame for about 30 seconds.

# Now add the ground mixture and saute until the raw smell fades away.

# Add the diced bell peppers, and water (as needed) and cook it covered until the gravy thickens, stirring it occasionally. 

# Once the bell peppers are cooked, remove from flame.

# Garnish with coriander leaves and serve along with rotis or pulao.