Hyderabadi style capsicum masala curry

Ingredients 

2 large onions
1-2 tsp chopped ginger
4-5 garlic
3tbsp dedicated coconut
2tbsp peanuts
1tbsp white sesame seeds(safed til)
1tbsp poppy seeds(khus khus)
1 tbsp coriander seeds(sabut dhaniya)
2 tbsp oil
1tsp tightly packed seedless taramind(imli)
1/2 cup water for grinding

Other ingredients
2tbsp oil
1/2tsp rai(mustard seeds)
7-8 curry leaves
1 medium chopped tomatoes
4-5 medium sized capsicum
2-3pinches haldi
1tsp red chilli powder
1/2tsp garam masala
1.25 cup water
1.5tsp powdered jagerry(gud)
Salt to taste
Chopped coriander leaves

Method

1.In a pan heat oil add peanuts,sesame,coriander seeds,and poppy seeds.on a low flame saute these nuts and seeds for 3-4mins.
2.then add chopped ginger and garlic and saute for a min
3.then add chopped onion.stir very well till they turn translucent.add a pinch of salt
5.next add coconut and stir again well.saute for 7-8 mins till the whole mixture turns golden
6.keep the roasted mixture aside and let it cool.
7.once cooled transfer it into a jar,add imli and water then grind it to a smooth paste.keep aside.
8.heat oil in a Kauai add mustard seeds,then methi Dana,curry leaves
9.add tomatoes and saute till pulpy.
10.add sliced capsicum, saute for 3-4mins
11.low the flame and add the paste which we kept aside
12.then add haldisalt,red chilli powder, stir well.
13.add 1/2cup water.stir well.
14.add jagerry powder and garam masala.simmer for 15 mins in a low flame.

15.serve hot with rice.