Pepper Besan Curry (Capsicum Chickpea flour dry curry)

Recipe by Cook's Hideout

Blogging Marathon# 31: Week 3/ Day 3 Theme: Main Course Dish: Pepper Besan Curry (Capsicum besan dry curry) There are days where all you need is a simple curry that takes no time to put together. Today's recipe fits the bill because in this dish all the ingredients are mixed together first and then cooked until done -- no fuss, no mess.

Ingredients

• 3 bell peppers (- medium, finely chopped)
• (1.25l) fish stock ((Chickpea flour))
• 1 tsp chili powder (Red (adjust as per taste))
• (1.25l) fish stock
• 1 tsp Ajwain ((vaamu))
• 2 tsps sugar ((optional))
• 1 tsp Mustard seeds
• (1.25l) fish stock ((Hing))
• to taste Salt
• 3 tbsps cilantro (- chopped)

Method

1. In a mixing bowl, combine besan, red chili powder, turmeric, ajwain and salt.
2. Add the chopped peppers and mix well so that the dry masala coats the peppers.
3. Heat 2tbsp oil in a non-stick pan; add mustard seeds and cook until they start to splutter. Add hing and cook for 15 seconds.
4. Next add the pepper mixture; cook covered on medium-low flame, stirring occasionally, until peppers are cooked through and tender.
5. Garnish with chopped cilantro and serve with either rice or roti.

View the recipe instructions at Cook's Hideout