Capsicum Fry

You want a quick fix side dish for your roti/chapati then this is it. It takes 15 minutes start to finish and it tastes too good for the minimal effort you spent making it.

Ingredients
Green capsicum – 2
1/2 teaspoon – cumin seeds
Besan flour – 3 tablespoon
Chili powder – 1 teaspoon
Garam Masala – 1/2 teaspoon (optional)
Ghee(clarified butter) – 1 tablespoon
Asefotida – 2 pinches
Oil – 3 tablespoons
Turmeric powder – 1/2 teaspoon
Salt to taste
Method
Remove the stem and the seeds from the capsicum and cut it into bite sized pieces. Heat a wide mouth pan and pour about 2 tablespoons of oil. When the oil is hot add asefotida powder and cumin seeds. When you hear the cumin seeds splutter add all of the capsicum pieces to the pan and sauté until they are 2/3rds done. Add turmeric powder, chili powder, garam masala and salt and mix well. Add besan flour to the pan and mix really well with capsicum so that it is well coated. If the mixture appears too dry add the remaining oil and keep stir frying until the flour is not sticking to the sides and bottom of the pan and appears slightly wet and browned. Adjust salt and spice level according preference. Switch off heat when the capsicum is 90% done. Add ghee just before ready to switch off and mix well. The ghee provides a wonderful aroma to the dish. Of course this step is completely optional….but believe me when I say the extra hour at the gym burning it off is entirely worth it.
A side of this with hot chapatis is truly soul food!