Gram Flour Capsicum

Ingredients

• 4 Green capsicums
• 1 onion
• 2 tomatoes
• 4-6 pods garlic
• 1 inch ginger
• 2 Green chilli
• 2 tbsp cooking oil
• 2 tbsp spoon curd
• 1/2 tsp red chilli powder
• 1/2 tsp turmeric powder
• 1/2 tsp coriander seeds powder
• 1 tbsp kasuri methi
• 2 tbsp gram flour
• 1/2 tsp fennel seeds
• 1/2 tsp Fenugreek seeds
• 1/2 tsp garam masala
• as per taste salt
• 1/2 bowl water

Steps

1. Wash the onion before peeling and chopping it, then separate its layers. Cut the capsicum into square pieces.
2. Prepare the tomatoes, ginger, garlic and green chillies by washing, peeling and chopping them. Grind them in a mixer until the paste is fine.
3. Put the curd into a mixing bowl and thoroughly mix in the red chilli powder, turmeric, coriander-seed powder and kasuri methi.
4. Heat a wok, then dry-roast the gram flour until aromatic and light pink; this may take 2-3 minutes. Move it to a plate.
5. Put cooking oil in a wok, add the chopped onion and capsicum, and cook over low heat until they are half cooked. Transfer them to a plate.
6. Heat the cooking oil and add the fennel seeds. Once they splutter, add the fenugreek seeds and sauté for 1 minute. Put in the tomato purée and cook over low heat until the oil leaves the sides.
7. Mix in the garam masala and the curd mixture made in step 3. Cook over low heat until thick.
8. Continue stirring occasionally, then add the chopped onion and capsicum.
9. Mix the roasted gram flour and salt in thoroughly. Add 1/2 bowl of water and mix it in, then cook covered for 5-7 minutes over low heat.
10. Stir 2-3 times during cooking, since gram flour tends to stick to the bottom.
11. Serve with chapatti or parantha while the dish is hot.