Capsicum — 3 (300 grams)
Gram flour — 2 tbsp
Green coriander — 2 tbsp (finely chopped)
Oil — 2–3 tbsp
Turmeric powder — ¼ tsp
Coriander powder — 1 tsp
Red chilly powder — ¼ tsp
Fennel powder — 1 tsp
Asafoetida — 1–2 pinch
Cumin seeds — ½ tsp
Garam masala — ¼ tsp
Salt — as per taste or more ½ tsp
Clean and then slice capsicum. Remove seeds and cut into ½-1 inch square pieces.
Place a pan on flame and add gram flour. Roast until it slightly changes it color and then take out in a pan.
Put oil in a pan and place it on flame for heating. Add asafoetida, cumin seeds, turmeric powder & coriander powder .
Sauté for few seconds.
Now add capsicum, salt, red chilly powder, fennel powder, roasted gram flour and mango powder. Also add garam masala powder and stir constantly until capsicum gets coated nicely.
Cover the pan and let it cook on low flame.
Open the lid and stir . Again cover it and cook for another 2 minutes.
After 2 minutes again check if Capsicums have not become tender; cover the pan and cook for 2 minutes more.
Remember, Don’t over cook the capsicum it should be crunchy.
Capsicum with gram flour is ready. Take it out in a serving bowl and serve with parantha.
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