| 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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