2 big capsicums (cut into lengthwise)
2 onions (grated)
2 tsp ginger garlic paste
2 green chilies (finely chopped)
2 tbsp tomato puree
1 tbsp sesame seeds
1/2tbsp peanuts
1/2 tbsp coconut powder
1 tsp roasted coriander powder
1 tsp roasted cumin powder
1 tsp turmeric powder
1 tsp red chili powder
1 tsp garam masala
1/2 tsp mustard seeds
1 tsp fenugreek seeds
Few curry leaves
1 tsp sugar
1 tsp fresh lemon juice
3 tbsp oil
Salt to taste
1 tsp finely chopped coriander leaves

Method
Dry roast peanuts, coriander, sesame seeds and dry coconut. Grind them into a fine paste and keep separate.
In a pan heat the oil and stir fry the capsicum pieces for 2 -3 minutes. The capsicum should not lose its crunch. Take out and keep separate.
Now in the remaining oil add mustard seeds, fenugreek seeds and curry leaves. When mustard seeds starts to splutter add grated onion, chopped green chilies and ginger garlic paste.
Saute for some time add turmeric powder, roasted cumin powder and red chili powder.
Fry the masala and then add peanut sesame paste. Saute it again with the continuous stirring until the oil separates from it.
Now add tomato puree, salt, and sugar. Cook for 5 minutes and then add garam masala and 1/2 cup of water. Cook till the gravy thicken.
Then add the lemon juice and the stir fried capsicum. Cook for another minute or two and then dish out.
Garnish it with the coriander leaves. Serve hot with chapatti.

we are taken from http://www.indianfoodforever.com/vegetables/