Dry capsicum vegetable

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.

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Converted by MM_Buster v2.0l.

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