Freshly chopped coriander leaves – ½ cup (optional)
Salt to taste
Instructions
Deseed and cut all the bell peppers into 1 inch chunks. Slice the onions thinly.
Heat oil in a skillet and drop in the cumin and mustard seeds. Let them crackle for a minute. Then add the curry leaves. [Take care not to burn yourself as curry leaves splatters a lot when dropped in hot oil!]
Next add the sliced onions and sauté them until soft and golden brown for about 10 minutes on medium heat.
Add all the powdered spices – turmeric, coriander, red chilli and garam masala. Season with salt to taste. Add a splash of water and sauté the spices on high heat until oil resurfaces.
Tip in the bell pepper chunks and give a good stir to mix all the spices with the bell peppers. Cover and cook for 5 minutes on low heat.
In the meantime, dry roast the cashew nuts lightly and crush them into coarse powder. Set aside.
Check if the capsicums are cooked but still retain a bite. Check and adjust the seasoning if necessary.
Sprinkle the crushed cashew nuts and give a final mix.
Scatter chopped coriander leaves and serve hot with chapatti (Indian flat bread).
Recipe by Flavor Quotient at http://www.flavorquotient.com/2015/09/curried-capsicum-masala/