Capsicum Curry

Lazy from grocery shopping and with only bell peppers and onions as veggies on hand, I made this green bell pepper curry for lunch. It turned out pretty good.

2 small capsicums, cubed
1/2 onion, dived
3 cloves garlic, crushed
1 tsp mustard seeds
1/2 tsp cumin powder
4 tbsp besan flour
1 tsp coriander powder
1/2 tsp red chili powder (or white pepper powd)
Pinch of turmeric powder
Pinch of asafoetida powder
Pinch of garam masala
Salt per taste
Handful of chopped cilantro for garnish
Shredded coconut for garnish

1. Wash and cut the capsicum into cube size pieces, not too small.

2. Heat oil in pan. When hot, add in the mustard seeds and let crackle.

3. Next, add the asafoetida, crushed garlic and onions and let cook until onions turn golden brown.

4. Add in the turmeric, cumin powder, coriander powder, salt, chili powder, gaam masala and besan flour. Since all dry spices, add a little water and mix well.

5. Finally, add in the cubed bell peppers and mix again. Cook for a few minutes with closed lid to allow peppers to turn soft and spices to cook thoroughly.

6. Garnish with the chopped cilantro and shredded coconut and serve hot with roti and side of salad.