1 large green capsicum deeseeded and cut into slices.
6 oz besan(chickpeas flour)
1 teaspoon salt
1 teaspoon turmeric
1/2 teaspoon coriander powder
1/2 teaspoon jeera powder
1/2 teaspoon red chilli powder
1-2 green chilies finely chopped
1/2 teaspoon garlic paste
1 small tomato deseeded and chopped into small cubes
2 tablespoons sunflower oil
1/2 teaspoon mustard seeds.
150ml water( approx 6 oz)
1.Heat the oil in a pan, when hot add mustard seeds.
2.When mustard seeds crackle add garlic saute it.
3.Add the tomatoes and green chilies and sliced capsicum.
4.Add the salt, chilli powder,jeera powder,cumin powder and turmeric.
5.Once the spices are mixed add the water and bring to boil.
6.Cook for 5 minutes and then reduce to simmer.
7.Sprinkle the besan( chick pea flour) on the capsicum mixture and stir ensuring no lumps form.
8. Cover and cook on a low heat for a further 10 mins till rawness of flour is gone.
9.Cook until all water is absorbed. The capsicums should be coated with flour and sabji should be dry.
10.Transfer to serving dish.
Eat with hot rotis or parathas.