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A home-cooked meal brings warmth to the stomach and to the heart. This dish is one that evokes those feelings – a dish that is usually cooked “just at home” and never have we seen it served at a restaurant. The simpleness and the depth of flavor in this dish is not easily forgettable. Enjoy the simple pleasures in life…

Prep Time: 15 min
Cook Time: 15 min
Serves: 4-5

Ingredients:

Bell Peppers/Capsicum/Shimla Mirch – 3, chopped
Chickpea Flour / Besan – 1/2 cup
Garam Masala – 1/4 tsp
Red Chili Powder – to taste
Turmeric / Haldi – 1/4 tsp
Cumin Powder / Jeera Powder – 1/2 tsp
Coriander Powder / Dhaniya Powder – 1 tsp
Salt – to taste
Oil – 1 tsp + 1 tbsp
Mustard Seeds – 1/2 tsp
Cumin Seeds – 1/2 tsp
Asafoetida / Hing – 1/8th tsp
Ginger – 1 tsp, minced
Garlic – 1 tsp, minced
Green Chilies – to taste, chopped
Water – as needed
Cilantro Leaves – chopped
Lime or Lemon Juice – to taste

Method:

1. Chop the Bell Peppers to desired size.
2. In a bowl, combine the following: Chickpea Flour, Garam Masala, Red Chili Powder, Turmeric Powder, Cumin Powder, Coriander Powder and Salt. Mix.
3. Add 1 tsp of Oil to the Chickpea Flour and incorporate it into the flour.
4. Heat a large wide skillet on low-medium heat.
5. Roast the Chickpea Flour till it changes color and there is a distinct aroma of the Besan. Keep stirring.
6. Transfer from skillet to a separate dish to avoid Besan burning.
7. Wipe down the skillet and heat 1 tbsp of Oil on medium heat.
8. Once the Oil is hot, add Mustard Seeds, Cumin Seeds and Asafoetida and allow the seeds to splutter and sizzle.
9. Add in Ginger, Garlic and Green Chillies and stir.
10. Add in the chopped Bell Peppers, mix and cook till they are tender (approx 2-3 min)
11. Add the roasted Chickpea Flour to the Bell Peppers and mix.
12. Cover and cook on low. Keep stirring inbetween.
13. Sprinkle some water if the subzi looks dry.
14. Add some Salt to taste and allow the Bell Peppers to all the way through.
15. Add chopped fresh Cilantro Leaves and squeeze some Lime or Lemon Juice and serve hot with Chapatis.

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