Kairas - Peanut and Capsicum curry Saraswat style

This is a fantastic Masol(Coconut gravy based) curry traditional cooked by Chitrapur Saraswat Brahmins (Bhanaps).

Its mildly sweet and savoury tasteis kind of like a thai curry but with a very Indian flavour.

Masala to grind:
1/2 Coconut
1 teaspoon Coriander seeds
1/3 teaspoon Methi (Fenugrek) seeds
1 Pinch mustard seeds
3/4 Teaspoon Hing(Asofoetida)
3/4 Tablespoon Chanadaal
3/4 Tablespoon Til(Sesame)
8 red chilies Dried (Bedgi Variety if poosible)
1/2 Inch ball of Tamarind or 1 teaspoon of readymade tamarind syrup
1 small 1/2 inch size piece of Jaggery or Molasses or 2/3 teaspoon of brown sugar
2/3 cup Peanuts-Soak for 8 hours in water and cook (In a pressure cooker if possible) until tender.
3 Medium sized capsicum diced into 1 inch size pieces
Temper (Phann)with 1 tsp Mustard;1/4 teaspoon Hing;Kadipatta(curry leaves)and 1 red chili in 2 tablespoons of hot oil.
Grind the paste. Add the peanuts and Capsicum, let cook for a few minutes(Not too long or the capsicum gets squishy). Temper with the oil and the above ingredients and add salt to taste.
Really tastes fantastic hot with steamed rice....