Wash, cut and remove the seeds from the capsicum (cut into circle size)

Heat oil in a pan; add capsicum along with salt and fry until it changes color.

Take it out from the oil and keep aside.

Grind all the ingredients from tomato to chilli powder. Keep aside.

In the same pan, fry chopped onions, green chilli and ginger garlic paste. Fry until golden brown.

Add the ground masala and keep stirring until the rawness is gone.

Add the fried capsicum and water, cover and cook until the gravy becomes thick.

Garnish with coriander leaves.

Best served with roti.