Ingredients Jump to Instructions ↓

  1. 2 Bell peppers (large)

  2. 3 tablespoons 45ml Plus 1 teaspoon vegetable oil

  3. 1/4 teaspoon 1 1/3ml Mustard seeds

  4. 1 Asafetida

  5. 2 teaspoons 10ml Besan - (chickpea flour)

  6. 1 teaspoon 5ml Sugar

  7. Salt - cayenne, and turmeric to taste

  8. 1/2 Lemon - juice of

Instructions Jump to Ingredients ↑

  1. Cut pepper into thin long strips. Heat 3 tablespoons of oil and the mustard seeds in a pan. When they begin to crackle, add the asafetida and peppers. Saute, covered, until tender, about 10 minutes. Meanwhile, mix together the besan, sugar, salt, cayenne, turmeric, and 1 teaspoon of oil. When the peppers are tender, sprinkle this mixture over them. Do not stir. Cover 3 minutes. Uncover, and stir. When dry, remove from the heat and sprinkle the mixture with lemon juice.

  2. serves 4


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