I guess I made it just in time. This is my entry for RCI - Maharashtrian Cuisine - hosted by Nupur from One Hot Stove. Green bell peppers sauteed in a mixture of besan and spices lend a delicious twist to this Maharastrian curry.Ingredients
4 green bell peppers
1/2 cup besan (chickpea flour) - increase the quantity of besan if you like
1 tsp red chilli powder
1/2 tsp turmeric powder
2 tsp peanut powder (optional)
1/2 tsp dhania powder
A pinch of asafoetida
1 tsp mustard seeds
Salt to taste
Chopped cilantro for garnish
Oil as needed
Method
1. Wash and chop the bell peppers into square pieces.
2. Pour oil in a pan and season with mustard and asafoetida.
3. Add the bell peppers and turmeric powder sauté until half cooked on medium flame.
4. Make a dry mixture of besan, red chilli powder, dhania powder, peanut powder and salt and add to the bell peppers.
5. Continue cooking on a medium flame until the bell peppers turn golden brown.
6. Garnish with fresh chopped cilantro.
