This is a side dish cooked mainly in rural Western India. Simple to make and a good accompaniment to griddled breads. Serve hot or cold.
- Serves: 4 persons
- 1tablespoon vegetable oil
- 1teaspoon mustard seed
- 1large onion, cut into 1 1/2 -inch pieces
- 2large green bell peppers, cut into 2 inch pieces
- 1teaspoon turmeric powder
- salt to taste
- 1teaspoon chili powder
- ½cup chickpea flour
Step 1Heat oil in a large skillet or wok over medium-high heat. Stir in mustard seeds. When mustard seeds begin to crack, stir in onion. Cook 1 minute, then stir in green peppers, turmeric, salt, and chili powder. Reduce heat to medium low, cover, and cook 3 to 4 minutes. Stir in chickpea flour, mixing well; cover, and cook 2 minutes more.