Kudamilagai Poriyal – Stir-Fried Capsicum
4-5 (500 gms) medium sized capsicums, cut into 1/4 inch squares
3 tbsp gram flour
3 tbsp oil
2 tsp coriander powder
1/2 tsp red chilli powder
1/2 tsp asafoetida powder
1 tsp salt (to taste)
2 tsp oil
1 tsp mustard seeds
1 tsp cumin seeds
1 dried red chilli, halved
1 sprig curry leaves
1. Heat oil for tempering in a frying pan over moderate heat. Add remaining ingredients for tempering in the order given. When mustard seeds splutter, add capsicums and saute for 1-2 minutes.
2. Sprinkle in 2 tbsp water, lower heat, cover pan and simmer for 2 minutes.
3. Combine gram flour, oil, coriander powder, chilli powder, asafoetida powder and salt in a bowl.
4. Add to capsicums and stir fry over low heat for 5-7 minutes till capsicums are tender and the raw aroma of gram flour disappears.
Serve hot as a side dish.
The poriyal should be completely dry.