Ingredients vegetarian 4 servings

• 2 capsicum -cut into small pieces
• 1 onions- chopped
• 6 no.s green chillies - slit lengthwise
• 1/2 cup tomato paste
• 1 tsp ginger-garlic paste
• 1 tbsp coriander-mint leaves paste
• 2 nos green cardamoms
• 2 nos cinnamon sticks
• 1 bayleaf -crushed
• 2 nos cloves
• 1 tsp kuskus
• 1 cup thick coconut milk
• 2 cups second cocont milk
• 1 tsp lemon juice
• 2 tsp ghee
• 2 tsp refined oil
• 2 tsp salt to taste

Directions

1. Grate 1/2 coconut and divide the grated coconut into two portions. Extract a cup of thick milk from one portion. with another portion add the cardamom,cinnamon,cloves,3 green chillies and the kuskus and grind it to a thin paste. Then add two cups of warm water in it and extract the milk from it.
2. Heat oil and ghee in a kadai . put the bay leaf,green chillies, chopped onions,ginger-garlic paste,corainder mint leaves pasteand the tomato paste.Cook them till oil separates from the masala.
3. Then add the second coconut milk with spices, enough salt and the chopped capsicum pieces and cook for 5 mins. When the capsicum pieces are cooked well in the masala, add the thick milk, and cook for 2 mins.
4. Turn off the flame and add the lemon juice and mix well.
5. Serve hot with rice and raita. You can have this with idli, chapathi, parathas and naan.

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