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Dry Capsicum Vegetable

  • 1serving

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Source: www.cookingindex.comReport recipe

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Nutrition Info . . .

NutrientsLipids, Carbohydrates, Cellulose
VitaminsE
MineralsNatrium, Cobalt

Ingredients Jump to Instructions ↓

  1. 2 tablespoons 30ml Firm capsicums (large)

  2. 1 tablespoon 15ml -- ¥

  3. 1 Flour

  4. 1 teaspoon 5ml Sugar

  5. 1 teaspoon 5ml Red chilli powder

  6. 1 /2 teaspoons coriander - (dhania) powder

  7. 1/4 teaspoon 1 1/3ml Turmeric powder

  8. 1/2 teaspoon 2 1/2ml Dry mango powder - (amchur)

  9. Salt to taste

  10. 2 Asafoetida

  11. 1/2 teaspoon 2 1/2ml Cumin & mustard seeds

  12. 1 tablespoon 15ml Oil

Instructions Jump to Ingredients ↑

  1. Wash and dice the capsicum into medium sized pieces.

  2. Do not deseed.

  3. Heat oil in a pan. Add seeds and asafoetida, allow to splutter.

  4. Add capsicum and stir fry for 3-4 minutes.

  5. Add all other ingredients, except gramflour and amchur.

  6. Stir for another minute or two.

  7. Add gramflour and amchur.

  8. Stir fry continuously for 2-3 minutes or it may burn.

  9. Cool well before packing in foil or container.

  10. Serve with puris or parathas packed along.

  11. Making time: 15 minutes Makes: 3 servings Shelflife: 24-30 hours.

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