This recipe does not call for the use of methi leaves. But since they are in season now & I had some fresh leaves on hand , I was tempted to add them into this masala. Otherwise this masala is similar to the one used in brinjal gravies. Stuffing this masala into whole small capsicum is also a good idea.
Capsicum - 2 cups , diced bite size
Methi leaves - 1 cup , chopped
Peas - 1/2 cup
Onion - 1 cup, diced bite size
Tomato - 2 no.s , diced bite size
Coconut grated - 3 tbsps
Ginger - 1'' piece
Garlic - 10 cloves
Onion - 1 no. , copped roughly
Peanuts - 3 tbsps , toasted
Sesame seeds - 1 tbsp , toasted lightly
Red Chilly - 10 no.s ( guntur & byadigi mixed )
Dhaniya seeds - 1 tbsp
Clove - 1
Cinnamon - 1'' stick
Tamarind - 3'' piece, soaked
Jaggery - 1 tbsp
Turmeric powder - 1/4 tsp
Oil - 3 tbsps,
Mustard, hing - for tempering
Coriander leaves- 2 tbsps, chopped, for garnishing.
Toast Red chilly, Coriander seeds, cloves, cinnamon & grind into a paste with the rest of the ingredients with some water.
Take oil in a pan & temper . Saute the onions, methi leaves, peas & capsicum till done
Add the masala paste , water to the required consistency & bring to a boil.
Garnish with the coriander leaves.
Serve with Rotis.
Sending this to the CWS Event hosted by RV , Started by Priya.