Capsicum in Cashew gravy

There are many ways to cook capsicum and this is one very delicious way of making it. A family friend from Andra makes this deliciously and I wanted to try it out. It is usually made with ground nuts, but since I did not have ground nuts , I used cashew nuts.
A tasty but rich ( thanks to the cashews) gravy, ideal with rice or chapathi.

Ingredients:

Capsicum - 2 nos , diced into cubes
Onions - 1 nos, diced into cubes
Tomato - 1 nos , diced into  cubes
Cashew nuts - 1 cup roasted
Green chillies - 3 nos
Turmeric powder - 1 teaspoon
Cumin seed - 1 teaspoon
Mustard seeds - 1 teaspoon
Tamarind pulp - 1 teaspoon (optional)
Garlic - 2 cloves
Dry red chillies - 3 nos
Curry leaves - 1 sprig
Jaggery / brown sugar - 1 teaspoon ( optional)
Garam masala - 1 teaspoon ( Alternatively you can use 2 cloves and 1 small stick of cinnamon)
Salt - 2 -3 teaspoons
Oil- 3 teaspoons

Method :
Grind cashew nuts, green chillies, tamarind, garlic and jaggery in a blender and make a smooth paste. Add water as required.
Add oil to a pan. Once the pan is hot add in the cumin seeds and mustard seeds. Allow it to splutter.Add red chillies and curry leaves.
Add the dices capsicum, onions and tomatoes and saute till they become soft.

Add turmeric powder and mix well.
Add the cashew nut paste made before and salt. Add more water if required .Cover and cook for 15- 20 minutes.
The gravy tastes best when it is thick, so be careful to not make it too watery.

Serve hot with rice or chapathi.