Ingredients

6 big green bell peppers (capsicum) de-seeded and cut into cubes
1 onion, cut into large pieces and separate the layers
¾ cup drumstick flowers, stem removed and washed
1 potato, peeled and cubed
2 cups water
2 tbsp oil
½ tsp cumin seeds (jeera)
1 bay leaf (tej patta)
2 pods cardamom (elaichi)
salt to taste

For the masala:

2 tsp poppy seeds
1 tbsp white sesame seeds
6-7 cashew nuts
2 tbsp peanuts
2 tbsp grated coconut
1 onion, chopped
1 green chili, chopped
1 tomato, chopped
2 tbsp ginger garlic paste
½ tsp turmeric powder
⅓ tsp red chili powder
1½ tsp coriander powder
½ tsp garam masala powder

Method:

Dry roast the pea nuts for about 8 minutes, add cashew nuts, poppy seeds and sesame seeds till they lightly brown, add grated coconut and stir for another 3 minutes. Remove and put on a plate to cool

Add 1 tbsp oil to the same pan, fry the finely cut onion and green chilli. When the onion browns, add the ginger garlic paste and fry for a few seconds.

Add the tomato pieces, stir and cook till it is cooked. Add all the masala powders (ingredients # 10 to 13), and cook till it starts leaving the sides.

Remove from the flame and let it cool completely

Grind the dry roasted ingredients and the onion tomato mixture with a little water to a smooth paste

Heat the pan again with 1 tbsp oil, add jeera, bay leaf and cardamoms.

When the cumins splutter, add the cubed capsicums, potato and drumstick flowers and fry till the capsicum pieces soften.

Add salt and 1 cup water. Cover and cook on low flame for about 8 minutes, till the potato pieces are almost done.

Now add the ground masala, stir well and add the remaining 1 cup water slowly, to adjust the consistency.

Simmer for about five minutes and remove from the flame.

It is a great accompaniment for chapatis, and goes well with steamed rice too.