Yield: 1 servings
| Measure | Ingredient |
|---|---|
| 2 larges | Firm capsicums |
| 1 tablespoon | Gram flour |
| 1 teaspoon | Sugar |
| 1 teaspoon | Red chilli powder |
| 1 \N | /2 teaspoons coriander; (dhania) powder |
| ¼ teaspoon | Turmeric powder |
| ½ teaspoon | Dry mango powder; (amchur) |
| \N \N | Salt to taste |
| 2 \N | Pinches asafoetida |
| ½ teaspoon | Cumin & mustard seeds |
| 1 tablespoon | Oil |
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.