INGREDIENTS
1 cup green bell pepper cut into square shape
1 cup red bell pepper cut into square shape
1 cup yellow bell pepper cut into square shape
2 medium size onion cut into square shape
1 sprig of curry leaves
1 tea spoon mustard seeds
Salt to taste
A pinch asatoefida
3 table spoon oil
FOR MASALA POWDER
1 table spoon Bengal gram
1 table spoon split green gram
1 table spoon urdu dal
¼ table spoon poppy seeds
5-6 dry red chillies
2-3 cloves
1” cinnamon stick
METHOD
1. Heat 1
tea spoon of oil and lightly fry the masala powder ingredients. Cool and grind
to a coarse powder.
2. Heat the
remaining oil and add the mustard seeds, curry leaves and asafoetida. Fry for
few seconds. Add the onions and sauté till they turn pink. Now add bell peppers
and salt fry for 5-8 minutes in a oil until the bell peppers turns soft. Now add
2-3 table spoon ground masala powder and mix well. Fry for few minutes and turn
off heat.
3. Serve hot
with chapathi.
