| capsicum |
4-5 medium, cubes |
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| potatoes |
2, medium, cubes |
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| split bengal gram |
2tbsp |
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| grated coconut |
1/4 cup |
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| peanuts |
2tbsp |
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| coriander seeds |
1tbsp |
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| sesame seeds |
2tbsp |
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| cumin seeds |
1tsp |
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| fenugreek seeds |
1/4tsp |
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| dried red chillies |
4 |
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| mustard seeds |
1/2tsp |
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| turmeric powder |
1/4tsp |
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| salt |
to taste |
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| sugar |
1/2tbsp |
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| tamarind paste |
2tbsp |
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| oil |
2-3tbsp |
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| Method: |
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| Dry roast
coconut, sesame seeds and cumin seeds until they change colour. |
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| Seperately
heat 1/2tbsp oil in a frying pan and fry lentil, coriander seeds, fenugreek
seeds and red chillies. |
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| Grind
lentil mixture with coconut mixture, tamarind paste by adding 3/4 cup of
water. |
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| Add
remaining oil, add mustard seeds and peanuts; saute for 4 minutes. |
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| Add
potatoes, turmeric powder, salt and sugar. |
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| Cover and
cook on low heat for 5 minutes. |
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| Add
capsicum and again cover and cook for another 5 minutes. |
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| Add grinded
paste, 1-1/2 half cup of water; mix well. |
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| Cover and
cook on low heat for 10 minutes or untill vegetables are cooked. |
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| Increase
the heat and keep on stirring on high flame until oil seperates the gravy. |
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| Serve hot
with chapati, naan or any bread. |
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| Serves 4 to 6. |
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