Dry Capsicum Vegetable Recipe - Cooking Index
Dry Capsicum Vegetable Recipe - Cooking Index
| 2 tablespoons | Firm capsicums (large) | |
| 1 tablespoon | -- ¥ | |
| 1 x | Flour | |
| 1 teaspoon | Sugar | |
| 1 teaspoon | Red chilli powder | |
| 1 | /2 teaspoons coriander - (dhania) powder | |
| 1/4 teaspoon | Turmeric powder | |
| 1/2 teaspoon | Dry mango powder - (amchur) | |
| Salt to taste | ||
| 2 x | Asafoetida | |
| 1/2 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.
Source:
Tarla Dalal
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