Place a pan on the stove and add about half a ladle of oil. Let it heat up properly.

Once the oil is hot, add ½ teaspoon of mustard seeds and ½ teaspoon of cumin seeds. Then add curry leaves and a little asafoetida powder.

Add one finely chopped medium-sized onion and saute until well browned.

Once the onion is browned, add ginger, garlic, and green chilli paste. Saute well.

If desired, add one medium-sized chopped tomato and saute for about a minute.

Add salt to taste and a little turmeric powder. Mix well.

Add Kanda Lasun Masala and mix. Saute for just one minute.

Add the ½ kg of washed and chopped capsicum. Saute it in the masala for two minutes.

Add three spoons of roasted and crushed peanut powder. Mix well.

Add a little less than one cup of warm water.

Cover the pan and cook on low heat for 10 minutes.

After 10 minutes, remove the lid. The capsicum should be cooked. If you prefer it softer, you can cover it again and cook for another 2-3 minutes on low heat. The total cooking time is about 15 minutes.

The dry capsicum vegetable is ready to be served.