1-2 Green Capsicum
1/4 spoon Cumin Seeds
2 spoons besan flour
1 spoon chilly powder
2 spoons dhaniya powder
3-4 dry chilly
1/4 spoon of mustard seeds
1/4 spoon of hing
2 spoons of oil
salt as per taste
coriander leaves for garnishing
Take the capsicum wash them and chop into small pieces and keep aside.
In a bowl mix together besan, chilly powder, dhaniya powder and hing with little water without forming lumps.
Now heat a pan and pour oil once it heats add mustard cumin seeds and dry chilly.
when the dry chilly changes the colour add the capsicum pieces, sprinkle little water close the lid for 2-3 mins and cook,
Now add salt and prepared batter of besan, chilly poweder hing and dhaniya powder to the capsicum.
Add a glass of water and cook for 4-5 mins or till the raw smell goes.
Ready to serve when bubbles form in the gravy.
Garnish with coriander leaves and serve hot with chapathis and rotis