Ingredients

For the garam masala:

7-8 cloves/ laung

8-10 pepper corns

3-4 green cardamom

2 black cardamom

1 Tbsp dhaniya seeds

1 stick cinnamon

1 Tbsp cumin

Vegetables:

2 capsicums, julienne (1 stir fried on a pan; 1 char grilled on the stove and then the skin removed)

2 corn on the cob/ bhutta, char grilled on the stove and cut into 2 cm roundelsFor the main preparation:

1-2 Tbsp oil

1 tsp cumin

1 tsp tuar dal

1 tsp channa dal

5-6 curry leaves

2 green chillies, slit

1 onion, sliced

2 cloves garlic, chopped

1 tsp ginger, chopped

1/2 cup grated coconut

1 tsp turmeric

1 tsp red chilli powder

2 tsp dhaniya powder

Salt, to taste

Water

3 tsp tamarind extract

1 tsp jaggery

Coriander leaves, chopped

1 tsp garam masala

Lemon juice, to drizzle on top

Method

For the garam masala:

In a pan dry roast all the garam masala ingredients. Pound them in a mortar and pestle. Keep aside.

For the main preparation:

In a pan add oil, cumin, tuar dal and channa dal. Saute and add curry leaves, green chillies.

Add sliced onions, garlic and ginger. Once the onions start to turn golden add grated coocnut. Saute till the coconut starts to toast.

Add turmeric, red chilli powder, dhaniya powder, 1/2 tsp of the prepared garam masala and salt. Add a little water to prevent burning.

Add the tamarind extract and jaggery. Mix and add the corn roundels and the stove grilled capsicum. Add a little water, cover and cook till the water evaporates.

On top add some chopped coriander leaves, the char grilled capsicum, 1 tsp of the prepared garam masala and lemon juice.

Serve.