	Capsicum	4
	Onion	1
	Green chilli	2 , slit
	Tomato	1 , chopped
	Cashew nut	6
	Coriander powder	3 Teaspoon
	Turmeric powder	1⁄4 Teaspoon
	Chilli powder	2 Teaspoon (kashmiri chili)
	Ginger garlic paste	1 Teaspoon
	Ginger garlic paste	1 Teaspoon
	Coriander leaves	1 Teaspoon (For garnishing)
	Coriander leaves	1 Teaspoon (For garnishing)
	Oil	7 Tablespoon (5 to 7 dessert spoon)
	Oil	7 Tablespoon (5 to 7 dessert spoon)
	Salt	To Taste
	Salt	To Taste
	Water	1⁄4 Cup (4 tbs)
	Water	1⁄4 Cup (4 tbs)

Nutrition Facts

Serving size

Calories 606 Calories from Fat 521

% Daily Value*

Total Fat 59 g91.3%

Saturated Fat 8 g40%

Trans Fat 0 g

Cholesterol 0 mg

Sodium 327 mg13.6%

Total Carbohydrates 20 g6.7%

Dietary Fiber 6.6 g26.5%

Sugars 7.4 g

Protein 5 g10.3%

Vitamin A 35.6% Vitamin C 237.3%

Calcium 6.7% Iron 15.3%

*Based on a 2000 Calorie diet

Directions

Wash, cut and remove the seeds from the capsicum (cut into circle size)
Heat oil in a pan; add capsicum along with salt and fry until it changes color.
Take it out from the oil and keep aside.
Grind all the ingredients from tomato to chilli powder. Keep aside.
In the same pan, fry chopped onions, green chilli and ginger garlic paste. Fry until golden brown.
Add the ground masala and keep stirring until the rawness is gone.
Add the fried capsicum and water, cover and cook until the gravy becomes thick.
Garnish with coriander leaves.
Best served with roti.