Ingredients

• Capsicum (green bell pepper): 2 medium, diced
• Besan (gram flour): ¼ cup
• Oil: 1 tablespoon
• Mustard seeds: ½ teaspoon
• Cumin seeds: ½ teaspoon
• Asafoetida (hing): a pinch
• Turmeric powder: ¼ teaspoon
• Red chili powder: ½ teaspoon (adjust to taste)
• Coriander powder: 1 teaspoon
• Garam masala: ¼ teaspoon
• Amchur (dry mango powder): ½ teaspoon
• Salt: to taste
• Fresh coriander leaves: 2 tablespoons, chopped

Preparation

Heat a pan on low flame. Add the besan and dry roast it until it turns golden brown and releases a nutty aroma.Stir continuously to avoid burning. Set aside.

Add a pinch of asafoetida and turmeric powder.

Add the diced capsicum and sauté on medium heat for 3-4 minutes until slightly soft but still crisp.

Sprinkle red chili powder, coriander powder, garam masala, and salt. Mix well.

Gradually add the roasted besan to the capsicum while stirring continuously to coat the vegetables evenly.

Cook for another 2-3 minutes on low heat until the raw smell of besan disappears.

Add amchur powder and mix well.

Sprinkle chopped coriander leaves before serving.

Serve hot with chapati or as a side dish with dal-rice.

Servings: 2

Notes

1. Adjust the level of besan to make the dish more or less dry.
2. Add onions or tomatoes for additional flavor.