Arrange the ingredients. Fry the cumin and saunf seeds on low heat. When they are about to crackle add fenugreek seeds. Roast for another 1 minute on low flame. Make a powder on mortar and pestle. Keep aside. Chop the groundnut roughly.
Heat the oil in a kadai. Crackle the panch phoran. Add chopped ginger and chillies. Saute for 1 minute.
Put chopped tomatoes in the kadai. Add salt and turmeric and a red dry chilli. Mix well and cook till a bit softer. Add red chilli powder coriander powder and mix well.
Now mix the chopped capsicum with cooked tomatoes. Add ground peanuts and mix well. Cover and cook till the capsicum gets softer. Switch off the flame.
Add 1 tsp achari masala powder to the kadai and mix well. Serve with chapati or steamed rice.
Thanks
