Capsicum Tomato Curry

2 large Green Capsicums, cut into big squares
1 large Onion, finely chopped
¼ tsp Ginger Garlic Paste
2 Tomatoes cut into big pieces
1 tsp Red Chili Powder
¼ tsp Turmeric Powder
1 tsp Coriander Powder
½ tsp Kasuri Methi (Dry Fenugreek Leaves)
1½ tsp Roasted Sesame Seeds Powder
1½ tsp Roasted Peanuts Powder
Salt to taste
Few Curry Leaves
1 tbsp Oil
Chopped Coriander Leaves for garnish

Heat oil in a heavy bottomed vessel, add chopped onions and curry leaves and fry till onions turn transparent. Add ginger-garlic paste and saute for 3 mts. Add red chilli pwd, turmeric pwd, coriander pwd and salt and combine. Add the chopped capsicums and tomatoes and fry for 7-8 mts, without lid.
Add a cup of water and cook for approx 10-12 mts with lid on low to medium flame. Allow the gravy to thicken. Add the groundnut and sesame seeds pwds and kasuri methi and combine. Cook without lid for 5 mts. Turn off heat. Remove onto serving bowl and garnish with chopped coriander leaves. Serve with rice or rotis