| Description | This is a simple recipe with bell peppers (capsicum). I prefer using green peppers - you can experiment with it! I eat this with dal and rice. | |
| Curry Type | Vegetable | |
| Strength | Unknown | |
| Difficulty | Unknown | |
| Source | raj@tsms.tandem.com (ganesan_raj@tandem.com(Raj Ganesan)) | |
| Vegetarian | Yes | |
| Vegan | Yes | |
| Time to prepare | Unspecified | |
| Time to cook | Unspecified | |
| No. of servings | ||
| Ingredients | 3-4 peppers, diced
3-4 Tbsp chick-pea flour 1-2 Tbsp oil ( i prefer peanut oil) a pinch of turmeric 1-2 tsp chilli powder (to taste) salt to taste 1 Tbsp cumin seeds 1/2 tsp mustard seeds (optional - peanuts, chana dal, urad dal : this makes it crunchy optional - a pinch of asafoetida) | |
| Instructions | heat oil in a pan. add mustard seeds when the
oil is smoking. Wait for the seeds to sputter. Add cumin seeds, (optional) dals, peanuts, asafoetida. Drop the peppers in. Add turmeric, chilli powder and salt. Saute till the peppers are slightly tender. Add the chickpea flour and mix well. Saute till the flour makes a nice golden brown crust. | |
| Notes | ||
| Comments |
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