Inspiration for creating this recipe is from one of my very best childhood friend Jeyanthi. We are friends from the age of 10. We went to college together. Share many secrets and treasured childhood memories with her. She lives in Bangalore now. Dedicating this recipe to my dear Jayanth ( that’s how I call her) 🙂

Ingredients

Capsicum- 2
Carrot- 2
Onion- 2
Tomato- 3
Oil- 1 tbsp+ 2 tsps
Turmeric powder- 1/2 tsp
Chilli powder- 1/2 tsp
Jeera powder- 1 tsp
Coriander powder- 1 tsp
Dry mango powder- 1/2 tsp
Grated jaggery- 1 tsp

To roast
Urad dal- 1 tsp
Chana dal- 1 tsp
Sesame seeds- 1 tsp
Jeera- 1/2 tsp
Red chillies- 5-6
Peanuts- 1/4th cup
Grated coconut- 1/4th cup
Mustard- 1 tsp
Fenugreek seeds- 1/2 tsp
Curry leaves- few
Hing- 1/8th tsp
Coriander leaves for garnish.

Method

Dice all the vegetables.

Roast urad, chana dal, sesame, jeera, red chillies and peanuts in a tsp of oil. Cool and grind it to a paste along with the grated coconut.

Heat oil in a pan.
Add the diced onions. Sauté till becomes pink. Add the carrots and cook for few mins. Add the capsicum and sauté for few more mins. Now add the tomatoes, salt to taste, turmeric, chilli, jeera, coriander and dry mango powder. Mix well. Add 1/2 cup of water, cover the pan and cook till the vegetables become tender.

Mix the ground the paste with 1 cup of water and add it to the vegetables. Mix well and check the seasoning. Add more water if required. Close the pan again and simmer for 10 mins.

Heat oil. Add mustard. Once it starts spluttering, add curry leaves and hing.
Pour the tempering over the gravy. Garnish with chopped coriander leaves and serve hot with the parathas/ roti/ rice:)