Capsicum Kurma

• Capsicum(cut into bite sized pieces)- 2 no
• Onion(chopped)- 3/4 cup
• Tomato(chopped)- 1/2 cup
• Ginger- 1 inch
• Garlic- 4 pods
• Green chilies- 5 no
• Curry leaves- handful
• Oil- 2 Tbsp
• Cloves- 4 to 5
• Cinnamon- 1 inch
• Fennel seeds- 2 Tbsp
• Cardamom- 2 no
• Bay leaf- 1 no
• Cumin- 1 Tbsp
• Coconut(shredded)- 1 cup
• water- 1 cup
• Red chili powder- 1 Tbsp
• Coriander powder- 1 Tbsp
• Salt to taste
• Turmeric powder- 1 Tbsp

PROCEDURE:

1. Grind ginger, garlic, fennel seeds(1 Tbsp), green chilies and curry leaves with out adding much water.
2. Once the pressure release, in a fresh hot pan, add oil, cloves, cinnamon, cumin, bay leaf and cardamom, once it crackles add onions, tomatoes and coriander leaves.
3. Once the tomatoes thickens add ginger and garlic paste. saute for 3 to 4 minutes.
4. Add in the chopped bell pepper, red chili powder, coriander powder, salt to taste and mix well. 
5. Grind coconut, fennel and curry leaves.
6. Lastly add Coconut and fennel seeds(1 Tbsp) mixture. Take it off the stove once the kurma starts to boil.
7. Enjoy the delicious capsicum kurma with ghee rice, roti or with plain rice.

Note:

It tastes good with Mochakottai Deep fry.