Bell pepper curry

Mirchicha Kaayras is the Marathi name for this curry. All ingredients which are used in this generate heat and the fat content in them helps to keep warm, so they are an essential part of many winter dishes. They give a very sweet nutty flavour to the vegetable or curries. Hoping you all like this one.

Ingredients 
250 gms green bell peppers, washed and chopped into small squares, you can use all colour bell peppers too to make it more colourful.

All these ingredients to be ground into a nice paste
1/4 cup  dry roasted peeled peanuts
1/4 cup dry  roasted dry grated coconut
6 red chillies dry roasted
1 small ball of washed tamarind

Dry masala is 1 table spoon of Goda Masala
Salt to taste

2 tea spoons of jaggery to be added in the last stage 

Method
In a kadhai take oil, add mustard seeds let them splutter, add turmeric powder and asafoetida, add the bell peppers, salt and the goda masala, sprinkle water and cook covered. keep checking to see that it does not burn and once it is cooked and the colour changes add the ground paste, the jaggery,  adjust the water to make it into a semi curry consistency, add salt carefully since we added it while cooking the bell peppers. Cook covered, does not take too long since all ingredients are already cooked. The purpose is to see that the jaggery melts fully and finally get all the flavours and aromas to mix well into the vegetable. Garnish with fresh coriander after transferring into a serving bowl. Tastes best with parathas and rice too.