| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains | Bawarch2 | 1 | servings | |
INGREDIENTS
| 2 | lg | Firm capsicums |
| 1 | tb | Gram flour |
| 1 | ts | Sugar |
| 1 | ts | Red chilli powder |
| 1 | /2 teaspoons coriander; (dhania) powder | |
| 1/4 | ts | Turmeric powder |
| 1/2 | ts | Dry mango powder; (amchur) |
| Salt to taste | ||
| 2 | Pinches asafoetida | |
| 1/2 | ts | Cumin & mustard seeds |
| 1 | tb | Oil |
INSTRUCTIONS
Wash and dice the capsicum into medium sized pieces. Do not deseed. Heat oil in a pan. Add seeds and asafoetida, allow to splutter. Add capsicum and stir fry for 3-4 minutes. Add all other ingredients, except gramflour and amchur. Stir for another minute or two. Add gramflour and amchur. Stir fry continuously for 2-3 minutes or it may burn. Cool well before packing in foil or container. Serve with puris or parathas packed along. Making time: 15 minutes Makes: 3 servings Shelflife: 24-30 hours. Converted by MC_Buster. Converted by MM_Buster v2.0l.
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