Coming back to this one, I read this in a book from Anjum Anand. She is an amazing cook with lots of books published. I read her books a whenever I get little time,which off course is not much 🙂 This is my favorite way to eat peppers. I generally find peppers a good vegetable to use as a secondary flavorings but not as a main ingredient, whether in a ratatouille, roasted in a salad or as a container to stuff with rice. But having discovered this flavor combination, I actually miss making this dish when I dont make it regularly. Green peppers work best with these flavors as the red version tend to be sweeter. The gram flour adds a savory element and the lemon juice lifts the whole dish. A great accomplishment that works well with both traditional and international dishes.
1. 3 tsp Vegetable Oil
2. 1 1/2 tsp Mustard seeds
3. 1/2 tsp Turmeric
4. 1/2 tsp red chilli powder
5. 1 tbsp ground Coriander
6. Salt to taste
7. 3 green peppers, cored and cut into 1 cm cubes
8. 5 tbsp Gram flour
9. 1 1/2 tsp Lemon juice
Heat the oil in a large non-stick frying pan. Add the mustard seeds and once they pop out, add all the spices and salt. Lower the heat and cook for 15 min.
Add the peppers and stir fry for 3 minutes or untill starting to soften at the sides.
Add the gram flour and stir fry for another 3 minutes or untill you can smell the gram flour, which means it is now cooked.
If you are not sure,s tir fry for another minute, the only thing that will happen is that peppers will not have as much bite.
Stir in the lemon juice and serve. You can totally sip the lemon juice.