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SUKHI SHIMLA MIRCH KI SUBZI Recipe | | Main Course Recipe by Smita Nadgir |
| | INGREDIENTS | 2 large Simla mirchees (green bell peppers), washed and medium diced with seeds left in
1 tsp laal mirchi (red chili powder)
1/2 tsp ground dhaniya (coriander powder)
1/2 tsp haldi (turmeric powder)
1 tsp sugar
1/8 tsp heeng (asafoetida)
1/2 tsp rai (mustard seeds)
1 scant tsp zeera (cumin seeds)
1 tbsp canola
Salt to taste
1 tbsp besan (chick pea flour)
1/2 tsp amchoor powder
| | METHOD | 1. Heat the canola in a kadai or a frying pan.
2. Add the cumin and mustard seeds and cook until they splatter.
3. Add the heeng and cook for another few seconds.
4. Add the peppers and stir fry for 4-5 minutes.
5. Add all ingredients, except besan and the amchur and saute for another couple of minutes.
6. Now add the besan and the amchur and saute stirring continuously for 3-4 minutes.
7. Taste for salt and let the dish cool completely.
8. If traveling with this dish, make sure you completely cool this dish before you store it.
9. It is great with all Indian flat breads. Especially theplas or pooris.
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