Thursday, Dec 20 2007

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Dry Capsicum Vegetable

Ingredients

2 large firm capsicums
1 tbsp. gram flour
1 tsp. sugar
1 tsp. red chilli powder
1 /2 tsp. coriander (dhania) powder
1/4 tsp. turmeric powder
1/2 tsp. dry mango powder (amchur)
salt to taste
2 pinches asafoetida
1/2 tsp. each cumin & mustard seeds
1 tbsp. oil

Method

1. Wash and dice the capsicum into medium sized pieces.
2. Do not deseed.
3. Heat oil in a pan. Add seeds and asafoetida, allow to splutter.
4. Add capsicum and stir fry for 3-4 minutes.
5. Add all other ingredients, except gramflour and amchur.
6. Stir for another minute or two.
7. Add gramflour and amchur.
8. Stir fry continuously for 2-3 minutes or it may burn.
9. Cool well before packing in foil or container.
10. Serve with puris or parathas packed along.

Making time: 15 minutes
Makes: 3 servings
Shelflife: 24-30 hours.

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