Capsicum / Bell Pepper Salan

This salan recipe is a very easy one to make and tastes great. If you don't have capsicum on hand, it can easily be skipped and the resultant gravy is just as tasty and makes a great accompaniment to rice/pulao/biryani and even idlis.  I have made this several times now and is a recipe that I got from vahchef and one that quite a few people who have tried have enjoyed. I make this quite often, especially when i get mini peppers. CAPSICUM / BELL PEPPER SALAN Ingredients: To Dry roast and Grind: Peanuts - 1 tbsp Sesame Seeds - 1 tbsp Coconut powder - 1 tbsp  For Gravy: Capsicum/Bell peppers - 10 to 12 mini peppers or 2 big peppers Onions - 1, peeled and thinly sliced Ginger - half inch pc, minced Garlic -  3 cloves, minced Mint & Coriander leaves - 1/4 cup each loosely packed, chopped Yogurt - 2 to 3 tbsp, thick Chilli powder - 1.5 tsp to 2 tsp (based on how spicy you would like it) Coriander powder - 1 tsp  Cumin powder - 1/2 tsp Turmeric powder - 1/4 tsp Salt - to taste Mustard seeds - 1/4 tsp Kalonji (Nigella) - 1/8 tsp  Methi seeds - a tiny pinch Curry leaves - few  Oil - 1 tbsp  Method: 1) Dry roast peanuts for a few mins on a medium low flame before adding coconut powder and sesame seeds. Allow this to cool, add little water and grind to a fine paste. 2) Cut capsicum into bite size pieces and sauté them in a tsp of oil until softened. Set aside.  3) Heat the remaining 2 tsp of oil, season with mustard seeds, nigella, methi and once mustard splutters add curry leaves, thinly sliced onions, ginger and garlic. Allow this to get cooked really well until onions are golden with frequent stirring. 4) Now add the powders (chilli, coriander, turmeric, cumin, salt), sauté for a minute more before adding the ground peanut-sesame-coconut paste and 1 cup of water. Allow this to come to a boil, cover and simmer for 30 minutes.  5) Now add chopped mint leaves and half of the coriander leaves and beaten yogurt thinned with a tbsp of water to the gravy. Taste and adjust seasonings if desired and also check consistency. It shouldn't be too thick. Add the capsicum pieces and allow this to cook for a few more minutes on a low flame (about 5 mins or so).  6) Switch off the stove and garnish with the remaining coriander leaves. Allow to rest a few minutes before serving.