- Capsicum - 1 1/2 cup (cubed)
- Onions - 1 small size
- Tomato - 1 medium size
- Coconut milk - 1/2 tin (200 ml)
- Coriander powder - 1 1/2 tsp
- Aniseed powder - 1 1/2 tsp
- Garam masala powder - 2 tsp
- Turmeric powder - 1/4 tsp
- Curry leaves - few
- Coriander leaves - handful
- Mint leaves - 2 handfuls
- Oil - 1 tbsp
- Salt to taste
- Cinnamon - 2 pieces
- Cardamom - 2
- Black cardamom - 1 (crushed)
- Cloves - 6
- Aniseeds - 1/2 tsp
- Bay leaves - 2
- Anistar- 3
- Whole cashew - 7
- Green chillies - 5 (adjust)
- Garlic - 4
- Ginger - equal to garlic
- Grind the cashews separately.
- Grind green chillies, garlic, ginger together & keep aside.
- Heat oil in kadai on high medium flame.
- Add the dry masalas & fry for a while.
- Add curry leaves, onions and fry till it becomes transparent.
- Now add the grounded garlic paste and fry for few minutes.
- Add in the tomatoes, mint leaves & fry till the tomatoes becomes mashy.
- Add salt, garam masala powder, aniseed powder, coriander powder & turmeric powder.
- Now add the capsicums & fry for 1 or 2 minutes.
- Pour the coconut milk along with the grounded cashews & mix well.
- Add water if needed.
- Cover & cook till the raw small leaves the gravy.
- Remove it from flame when the gravy becomes slightly thick.
- Garnish it with coriander leaves.
- Serve it with roti.
Tips for the recipe - Thick coconut milk will give good taste. You can use aniseed powder or you can grind the aniseed along with green chillies. Using different colors of capsicum will give good taste & also it makes the gravy very rich & colorful.