Capsicum Curry (Requires Blender)

Add 0.25 tsp Hing, 0.5 tsp Jeera, 2 tsp White Sesame Seeds, 3 Dried Red Chillies (remove stems), 50 g raw Peanuts, and 2.5 tbsp Refined Oil to The Upliance jar. The device will then sauté for 4 minutes on medium heat with automatic stirring. Once done, transfer these ingredients to a blender. Clean The Upliance jar if needed. Then, add 2 Onions (cut into two), 5g Ginger (peeled), 10 peeled Garlic cloves, and 1 tbsp Refined Oil to The Upliance jar. The device will sauté for 4 minutes on medium heat with automatic stirring.

To the blender containing the sautéed spices and peanuts, add 5 stems Coriander Leaves (root cut), 1 tbsp Tamarind Paste, and 80 ml Water. Blend until a smooth paste is formed. This "Blended Paste" will be used in the next step.

Repeat the above by adding 0.25 tsp Turmeric, 1 tsp Salt, 1.5 tsp Coriander Powder, 2.5 Capsicum pieces (cut into wedges), the prepared "Blended Paste", and 120 ml Water to The Upliance jar, which contains the sautéed aromatics. The device will first perform a brief mixing cycle for 10 seconds, then simmer on medium heat for 10 minutes, followed by another short mixing cycle for 5 seconds, and finally, simmer on medium heat for 20 minutes with automatic stirring.

The dish is ready. Garnish the Capsicum Curry with 2 stems of minced Coriander Leaves and serve hot with Pulao or Roti.