Preparation:
Cut pepper into thin long strips. Heat 3 tablespoons of oil and the mustard seeds in a pan. When they begin to crackle, add the asafetida and peppers. Saute, covered, until tender, about 10 minutes. Meanwhile, mix together the besan, sugar, salt, cayenne, turmeric, and 1 teaspoon of oil. When the peppers are tender, sprinkle this mixture over them. Do not stir. Cover 3 minutes. Uncover, and stir. When dry, remove from the heat and sprinkle the mixture with lemon juice.
serves 4 |
