![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiA3dLe_Mp0DWg0mb5qZizAUlIkeGws-juMYszZWLyMB-Q7nGhEyveNe3gOJbz382n2k56xpaYes50tjh1SV-iUG2GXDQmfcm-E2iAiR9x9mohmo89zi6iRF4xROHkx8NlYVjmcKO200nmM/s200/cooltext49334985.png)
Ingredients
4 green bell peppers
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhPSGj2DoHT1VsGg9Pbl1nbiL8FVQN6p08yRiCh54LGvh3iWWlzFW3P7ucyNT-miV_NCjthDmMBu183B6J0hjhYLgr5fOTIAI1foEEmmvfmhG2H9mE-kx9GPk1PfMOX-WfCMettdpdKfxVZ/s200/484508315_d877a081b8.jpg)
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.