Total cooking time is less than 30mins and I love that!
Capsicum – 2 if big otherwise 5 small
Onions – 1
Sambar powder – 1 spoon
Cloves – 2 or 3
Turmeric powder – 1/4spoon
Asafoetida – A pinch
Tamarind – small size ball
Red chillies – 2 or 3
Jeera – 1/2spoon
Coriander seeds – 1/2spoon
Tomato – 1
Grated coconut – 1/4cup
Soak tamarind in hot water. Alternatively tamarind pulp can also be used.
Heat oil in a pan. Add coriander seeds, followed by jeera, cut tomato and coconut. Once fried allow the contents to cool down. Grind to a smooth paste. Keep it aside.
In the same pan add more oil and heat it. Once half hot add mustard seeds. then add bay leaf and cloves, fry it a bit. Follow this with curry leaves. Now add chopped onions (small onions give better taste) and fry till golden brown. Then add cut capsicum. Fry a bit and not too much. Crush the tamarind to extract the juice. Add this juice to the pan and then turmeric powder, sambar powder and salt (required quantity).
Once the raw tamarind smell is off, add the grinded mixture.
Allow the contents to boil till the capsicum gets cooked.