250 grams capsicum
4 green chillies
Coriander leaves few
1 table spoon of oil to fry
1 spoon jeera
1/4 spoon turmeric powder
1 spoon jeera powder
2 tablespoons of besan
1 medium size ripe lemon
Salt to taste
Wash and clean capsicum, chillies and coriander leaves and dry them with a cotton cloth.
Cut capsicum into medium pieces lengthwise.
Fine chop the green chilies and also cut coriander leaves.
Keep the half coconut grated.
Keep the besan light roasted in a thick vessel till fine smell comes. Keep it separate in a bowl.
In a thick vessel pour the oil.
Keep the flame slow through out the cooking.
When oil is hot add cut chilies.
When they are fried add jeera, turmeric powder and salt.
Add the capsicum pieces.
Mix the stuff and cover it with a plate and pour half cup water into the plate.
After five minutes slowly stir the contents and cover again with the lid.
After about five minutes stir lightly and sprinkle the jeera powder, grated coconut and roasted besan.
Slightly stir and cover it with the lid for about two minutes.
Turn off the flame.
Transfer the contents into a serving bowl and sprinkle the lemon juice on it.
Add finely chopped coriander and serve hot with rotis, chapattis or hot plain rice.
Cooking time required for this is about 15 minutes and quantity sufficient for serving for 4 people.
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