Dry Capsicum Vegetable

Recipe Ingredients

2 tablespoons	30ml	Firm capsicums (large)
1 tablespoon	15ml	-- ¥
1		Flour
1 teaspoon	5ml	Sugar
1 teaspoon	5ml	Red chilli powder
1		/2 teaspoons coriander - (dhania) powder
1/4 teaspoon	1.3ml	Turmeric powder
1/2 teaspoon	2.5ml	Dry mango powder - (amchur)
		Salt to taste
2		Asafoetida
1/2 teaspoon	2.5ml	Cumin & mustard seeds
1 tablespoon	15ml	Oil

Recipe 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.

Source:
Tarla Dalal

Rating

Average rating:

6 (2 votes)

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