1. Soak double beans in water over night.
2. Drain, add about 1&1/2 cups of fresh water and 1/2 tsp salt.
3. Pressure cook for 6 minutes. (They should be soft but not mushy)
4. Cut capsicums into halves, discard the seeds and cut the flesh into 2 cm pieces.
5. Soak tamarind in 1 cup of water and extract the juice.
6. Heat oil in a kadai. Add onion and fry till light brown.
7. Add capsicum and stir fry for 2-3 minutes.
8. Add curry powder and tamarind juice. Simmer on low heat or 5 minutes.
9. Add the cooked beans (if there is excess cooking liquid, strain and keep it aside.
10. Add just enough to form thick gravy) and salt.
11. Simmer for 3 more minutes.
12. Serve hot with steamed rice.

For Madras Curry powder:

1. Roast all the ingredients without oil.
2. Cool and powder.
3. Store in an air tight container.

Serves: 4