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by: Nisha Verma (nishaverma@hotmail.com)
Ingredients:
- Green pepper (slit each into 4 sections and remove centres) - 6 small
- Gram flour (Besan), sieved and lightly roasted - 1 cup
- Chilli powder - 1 tsp
- Grated Onions - 2
- Garam masala - 1/2 tsp.
- Coriander leaves, minced - For garnishing
- Salt - 1 tsp
- Jaggery - 2 tbsp.
- Tamarind pulp - 2 tbsp.
- Tumeric powder - 1/2 tsp.
- Mustard seeds - 1 tsp.
- Asafoetida - 1 pinch
Method:
Soak green peppers in warm water for 15 minutes. Then drain off the water. Roast mustard seeds till they pop. Add asafoetida, onion and stir till dry. Remove from heat. Add chilli powder, garam masala, roasted besan, salt, jaggery, tamarind pulp, tumeric powder and some of the coriander leaves. Mix well with a little water. Stuff green peppers with this mixture. Place these green peppers in a shallow vessel. Spread any remaining mixture on top. Pressure cook without weight for about 5 minutes or till tender. Grill in a hot oven till browned. Sprinle rest of the coriander leaves. Serve with jawar or bajra bhakri.
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