Capsicum -- 5/6
Oil -- 4 tablespoons
Mustard seeds -- 1/2 teaspoon
Turmeric powder -- 1/4 teaspoon
Asafoetida -- 1 pinch
Chickpea flour (besan) -- 4 tablespoons
Semolina (sooji) -- 1 teaspoon (optional)
Chilly Powder -- 1/2 teaspoon
Sugar -- 1 teaspoon
Salt to taste
Cut capsicum into big pieces. Small pieces will make it watery.
Heat oil in pan and add mustard seeds. When the mustard is crackling add turmeric powder and asafoetida, followed by the capsicum.
Cook capsicum on medium flame. Don't cover the pan as it will make them soggy. Keep spooning the capsicum for uniform cooking.
Once the colour of the capsicum changes lower the heat and add all the remaining ingredients.
Mix nicely until the chickpea flour is coated evenly and fry on low heat for about 2-3 minutes, or until you get a nice aroma of the chick pea flour.
Ready to serve.
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