1. Grind peanuts, sesame seeds, red chilli powder, tamarind juice, sugar, cloves, cinnamon stick, cumin, salt and garam masala into a smooth paste with adding required water.

2. Heat oil in pan and add mustard and cumin seeds and when they start popping add cut bell pepper, tomato and onion pieces and saute them.

3. Add Peanut paste and quarter cup of water and mix them together. Don’t dilute the gravy too much. Taste the gravy and add salt and redchilli powder if needed. Cook it for 10 minutes on low flame, covered.

4. Garnish with coriander leaves.

Serve hot with roti or chapathi.