About: This is a colourful curry where colourful capsicums/bell peppers and red onions are cooked in peanut-tomato sauce. The nutty flavour of peanuts and flaxseed blends well with the tangy taste of tomatoes and crunchy bites of capsicums. Yields-4-5 servings Preparation time-15 minutes Cooking time-20 minutes Ingredients:

• Capsicum/bell peppers-2green and 1red (cut into big chunks)
• Chilli powder-1tsp
• Coriander powder-1tsp
• Turmeric-pinch
• Salt- to taste

For the gravy:

• Roughly chopped onion-1 large
• Tomatoes-3 medium
• Ginger-1/2 inch
• Garlic-3 pods
• Red chillies-2
• Saunf/ fennel seeds-1 tsp
• Roasted peanuts-1/4 cup

For garnishing:

• Chopped coriander-a handful

Procedure:

• Blanch tomatoes for 4-5 minutes- peel the skin and allow it to cool a bit.
• Combine peanuts, fennel seeds, ginger, garlic, red chillies in a food processor/blender and blend to course – to this add balanced and peeled tomatoes, onion and whizz again to smooth puree by adding some water.
• In a non-stick pan add ground puree and saute until it thickens a bit.
• Add chilli powder, coriander powder, turmeric, water as per consistency desired and saute until the raw flavour goes off say about 2-3 minutes
• Then add capsicum, salt and saute until they are tender and crunchy.
• Adjust the spices, salt and consistency as per the taste and simmer until the gravy reaches the desired consistency
• Then turn off the flame, garnish with chopped coriander/cilantro

Serve with Kulchas/Naan/Paratha. Yeast free – Mint Kulchas Naan: Yeast free Oats and whole wheat Lachha Paratha – Onion Note:

• Spices can be varied as per the taste.
• Tried to avoid oil in gravy can used 1-2 tsp if required.
• If you feel peanuts may add calorie can alternatively use almonds/ just use tomatoes.