Many of the meat, poultry and fish dishes which are traditional along lndia's West Coast have thick and stunningly red-looking sauces. The main ingredient, which provides both the texture and the colour, are red chilies - either fresh or dried. It is almost impossible to find the correct variety of red chilli in most of America - bright red and just mildly hot. What I have discovered, though, is that a combination of red peppers and cayenne pepper works exceedingly well!
   I like to serve this dish with 'Aromatic Yellow Rice', and 'Yoghurt with eggplant'.

*We have modified Madhurs recipie to use green peppers, and no meat. We intend to use this sauce for the Palak Lobhive Ke Vade.

Ingredients;
• 1 large onion-(coarsely chopped)
  
• 1 inch fresh ginger-(peeled and coarsely chopped)
  
• 3 cloves peeled garlic
  
• 2 1/2 tbsp. slivered almonds-(blanched)
  
• 3/4 lb. green peppers-(trimmed, seeded, and coarsely chopped)
  
• 1 tbsp. ground cumin
  
• 2 tsp. ground coriander
  
• 1/2 tsp. ground turmeric
  
• 1/8 tsp. cayenne pepper powder
  
• 2 tsp. salt
  
• 7 tbsp. vegetable oil
  
• I cup water
  
• 2 tbsp. lemon juice
  
• 1/2 tsp. coarsely ground black pepper

  
  

   Combine all ingredients except oil in the container of a food processor or blender. Blend, pushing down with a rubber spatula whenever you have to, until you have a paste.
   Put the oil in a large, wide, and preferably non-stick pan and heat it over a medium flame. When hot, pour in all the paste from the food processor or blender. Stir and fry the paste for 10-12 minutes or until you can see the oil forming tiny bubbles around it.
   Add your main ingredient alonng with the water, lemon juice, and black pepper. Stir and cook for the required amount of time.