In a non stick pot, heat the oil and add the Cumin, Mustard, Fenugreek and Black Seeds or Kalonji along with Curry Leaves and slit Green Chillies too.
Fry all for a minute and then add Capsicum or Shimla Mirch cut into from the centre. Remove all the seeds and let them get fried on a low heat. Add Ginger garlic paste also. Cover and cook for 10 minutes. Do not do it more than the stipulated time mentioned. Remove them carefully and keep aside in a plate well covered.
Roast all the masalas along with the roughly chopped Onions. Grind them all separately and add them to the pot along with the powdered spices too. Simmer until it gets done along with the Tamarind pulp. The raw smell should fade away and the gravy should thicken a bit. Finally add fried Capsicum or Shimla Mirch now. Adjust Salt according to taste and garnish with Coriander Leaves chopped. Serve it piping hot.
