Flavorful Capsicum SabjiVeg

1

Dry roast the gram flour in a pan on low heat until it turns light brown and releases a nutty aroma. Remove from the heat and set aside.

2

In a wide saucepan, heat the oil. Add the mustard seeds and cumin seeds.

3

Once they start spluttering, add the finely chopped onion, garlic, and green chilies.

4

Add the asafoetida powder and sauté the onion mixture for about 7 to 8 minutes until the onions become transparent.

5

Add the chopped capsicum pieces to the pan and sauté for 2 minutes.

6

Stir in the turmeric powder, chili powder, and salt.

7

Add a splash of water, cover the pan, and cook on medium flame for about 8 minutes until the vegetables are tender.

8

Reduce the flame to low. Gradually add the roasted gram flour, stirring continuously to ensure it coats the vegetables evenly and does not form lumps.

9

Season with a little extra salt if needed, squeeze in the juice of half a lemon, and garnish with freshly chopped coriander leaves. Serve hot with roti or rice.