When I left India, I knew absolutely no cooking. I was a little nervous that I might be homesick for the food. Being vegetarian, the thought of being in the then-Meat and Potatoes-eating midwestern United States, was going to be a little difficult.
So, I armed myself exactly a week before I left with 10 recipes that are easy to make (under 20 minutes) and easy to prepare (minimal authentic Indian ingredients – since I wasn’t sure if there would be an Indian store around). One of those was spicy potatoes, and another was this one.
1 tbsp Oil
2 tsp Cumin Seeds
1 tsp Asafoetida
1 Bell Pepper, chopped
1 1/2 tbsp Gram Flour (Besan)
Salt, to taste
Heat the oil in a saute pan. Add the cumin, salt, asafetida and bell peppers and stir fry until the bell pepper is 3/4 done. Add the gram flour and toss to combine with the bell peppers. It will start to form a crunchy brown layer (which is so good!). Remove from heat.
This is perfect for a tortilla filling, and tastes great with steamed rice.
Besan Bell Peppers are off to Pooja for the VoW-JFI event.
What’s everyone in the Recipe Marathon up to on Day 5? Let’s see:
Lakshmi has a delightful mango and chocolate “fool”. Siri made a great-looking Hash Brown Melt. Divya shared her lovely carrot rice. Valli got some meat into the mix with her Mutton Fry. Swati got inspired by Beckham to make some Aloo Gobi! . After looking at Dhivya’s post, you might have to go for a run! 🙂 (to burn away the “virtual” calories – absolutely gorgeous!). And let’s not forget Bhags’ Spanakopitta and Ranji’s Banana Chips!