Tuesday, October 4, 2011
Capsicum Zunka / Bell Pepper with roasted chickpea powder
Green Bell Pepper - 2 small, cut into small cubes
Oil - 1 tbsp
Mustard Seeds - 1/2 tsp
Asafoetida / Hing - a pinch
Green Chili - 2, finely chopped
Yellow Onion - 1 small, chopped
Turmeric - a pinch
Paprika - 1/2 tsp
Spicy Chickpea Powder - 1 tbsp
Heat oil in a skillet. Add the mustard seeds and once they begin to splutter add the hing, green chili and chopped onion. Saute till the onion gets soft.
Add the chopped bell pepper, salt and turmeric. Mix well. Cover and cook on low fire for around 7 minutes till the capsicum is cooked.
Add the spicy chickpea powder and paprika. Cook for a few minutes more till the spices mix together.
Serve hot with steamed brown rice.