Preparation Time: 10 minutes
Cooking Time: 15 minutes
Capsicum - 1/4 kilo - Finely Chopped
Onion - 1 Medium - Finely Chopped
Cumin Seeds - 1 teaspoon
Red chilli powder - 2 teaspoon (depending on the spiciness)
Gram Flour - 2 tablespoons
Hing / Asafoedita - a pinch
Oil - 2 tablespoons
Heat oil in a thick bottomed pan, add cumin seeds, let it splutter. Add onions and sauté until translucent, then add the capsicum and red chilli powder, cook on low flame until the vegetable becomes soft , now add salt and the gram flour and cook on low flame for few more minutes until it coats the capsicum well. Serve hot with rice or roti.
Tip: Do not sprinkle water while cooking, cover and cook the vegetable. Adding Water will make the dish soggy.