Ingredients 

For Stuffing 

• 2 Tbsp Coriander Powder (Dhania) 
• 2 Big Tomatoes Neatly Chopped into Pieces 
• 3 Big Green Capsicum Chopped into Medium Pieces 
• 1 Tbsp. Sesame Seeds (Til - Optional) 
• 1 Tbs. Zeera 
• 1Tbs Mustard 
• 1 Big Onion chopped into Pieces 
• 8 Tbs. Curd or Yogurt non Fat 
• 6 Tbsp. Peanut Butter (Available in any Shops) 
• 6 Tbsp. Dry Coconut Powder 
• 1 Tsp. Turmeric (Haldi) 
• Salt to Taste 
• 2 Tsp. Ginger Garlic paste 
• 1/2 Cup Chopped Fresh Coriander Leaves (Dhaniya) 
• 1 Tsp Garam Masala (Cloves, Cinnamon, Pepper etc.) 
• Red Chili Powder (General Approx. Qty) 
• 4 Tbsp Peanut Oil 
• 1/2 Tbsp Tamarind Pulp - optional 
• 1 Spring Curry Leaves (Sweet Neem Leaves) 
• Lemon Juice 1 Tsp 

• Heat the Fry pan on Hi Medium heat. Add Peanut Oil.After the oil gets heated up add zeera mustard, and curry leaves.Then put all the chopped onions in the oil.  Fry it till it gets brown golden color. Now add ginger and garlic paste, fry it for 1 min. Now add peanut butter paste. 
• Add Capsicum and Tomatoes pieces ,fry it till it gets into pulp nearly 10 Min 
• Add Turmeric (Haldi), Garam Masala, sesame seeds (Til), and dry Coconut Power heat it on Medium for 15 to 20 Min Till Capsicum Cooks well with Tomatoes and Coconut. 
• Add Curd (Home maid) or Yogurt (From Shop) And Mix it till you get very Good White and Golden Color. 
• Add Salt to taste and Red Chilly Powder as Required add Lemon juice. 
• Heat on Low Heat till 10 Min. 
• Decorate your Curry with Chopped Fresh Coriander Leaves (Dhaniya) on the top.