| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains | Veg-cook, August | 1 | Servings | |
INGREDIENTS
| 3 | 4 peppers, diced | |
| 3 | 4 Tbsp chick-pea flour | |
| 1 | 2 Tbsp oil ( i prefer peanut | |
| Oil) | ||
| 1 | pn | Turmeric |
| 1 | 2 tsp chilli powder (to | |
| Taste) | ||
| Salt to taste | ||
| 1 | tb | Cumin seeds |
| 1/2 | ts | Mustard seeds |
| x | Optional – peanuts, chana | |
| Dal, urad dal – this makes | ||
| It crunchy | ||
| x | 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. Serve hot with dal and rice. From: [email protected] ([email protected](Raj Ganesan)). rfvc Digest V94 Issue #167 Aug. 11 1994. Formatted by Sue Smith, S.Smith34, [email protected] using MMCONV. File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/vegcook1.zip
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