Ingredients - Serves 4
- 1 cup chickpea flour
- 1 tsp red chilli powder
- ½ tsp turmeric
- ¼ tsp hing (asafoetida)
- ½ tsp carom seeds (or ajwain), optional
- 3 large green capsicum (or green bell pepper) or 1 cup green beans or cluster beans, cut into 1" pieces or 2 bunches of spring onions, chopped
- 3 tbsp oil
- 1 tsp black gram (or urad dal)
- 1 tsp mustard seeds
- 2-3 dried red chillies, broken into small pieces
- 1 tsp ginger, chopped, optional
- 1 tsp garlic, chopped, optional
- 6-8 curry leaves, optional
- Salt, to taste
Steps
- If using green beans or cluster beans, steam them separately and set aside
- In a bowl, mix the chickpea flour with red chilli powder, turmeric, hing and carom seeds. Add enough water to make a thick paste. Season well with salt
- Heat the oil in a saucepan. Add black gram (urad dal), ginger and garlic and fry till they start to brown
- Add mustard seeds and wait for them to splutter. Add curry leaves and turn down the heat to low
- If using capsicum or spring onions, add the vegetables and cook till soft. Then add the chickpea flour mixture, crumble it with the back of a spoon and continue frying till it starts to brown. You can add more oil at this stage to fry the chickpea flour mixture
- If using green beans or cluster beans, add the chickpea flour mixture first, crumble with the back of a spoon, let it brown and then add the vegetables. Cook till its all dry
- Season well and serve hot with rice
By Sirisha Tadimalla on