Ingredients:

• 4 medium capsicums
• ¾ – 1 cup water
• 2 teaspoons Sri Lankan chili powder
• Salt to taste
• 1/3 cup red onion sliced
• 2 cloves garlic finely chopped
• Curry leaves
• 1 tablespoon oil

Curry Powder:

• 1 teaspoon coriander seed
• ½ teaspoon cumin seed
• ¼ teaspoon fennel seed
• 3 cloves
• ¼ inch cinnamon stick
• 1 cardamom pod

Method

Curry Powder:

• Dry roast all the curry powder ingredients and grind them to a powder and set aside
• Split capsicum length wise and discard seeds and pith
• Slice each half into very thin strips and then cut them diagonally into 2 – 3 pieces
• Place capsicum, water, chili powder, salt in a covered saucepan and cook in a medium flame until the gravy thickens and capsicum is ¾ cooked
• Add 1 teaspoon of prepared curry powder (add more or less depending on your flavor)  and cook on low flame for another 3 – 4 minutes
• Meanwhile add oil to skillet and add onion and garlic and sauté until they are golden
• Add curry leaves and fry for another minute
• Transfer this into the curry and mix well