Monday, January 4, 2010

Sukhe Simla Mirchi Ke Sabzi (Dry Spiced Bell Peppers)

2 large Simla mirchees (green bell peppers), washed and medium diced with seeds left in1 tsp. laal mirchi (red chili powder)1/2 tsp. pisaa dhaniya (coriander powder)1/2 tsp. haldi (turmeric powder)1 tsp. sugar1/8 tsp. heeng (asafoetida)1/2 tsp. rai (mustard seeds)1 scant tsp. zeera (cumin seeds)1 tbsp. canolasalt to taste1 tbsp. besan (chick pea flour)1/2 tsp. amchur (dry mango powder)

Heat the canola in a Kadai or a frying pan. Add the cumin and mustard seeds and cook until they splatter. Add the heeng and cook for another few seconds.
Add the peppers and stir fry for 4-5 minutes. Add all ingredients, except besan and the amchur and saute for another couple of minutes.
Now add the besan and the amchur and saute stirring continuously for 3-4 minutes. Taste for salt and let the dish cool completely.
If traveling with this dish, make sure you completely cool this dish before you store it. It is great with all Indian flat breads. Especially theplas or pooris.

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