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
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