Bell peppers are one of my favorite veggies to eat, raw or cooked. Interestingly my dog also loves to snack on them. Every time we cook something which includes green bell peppers he ensures (those puppy eyes!!) he gets a fair share of the raw bell peppers. 

It’s amazing  how bell peppers are part of almost every cuisine. From being stir fried in asian cuisine to being made into curry in Indian cuisine  or in sandwiches or in fajitas in Mexican cuisine to being made into dips in middle eastern cuisines. Bell pepper is that one friend that fits into all diff friends’ groups. My mom and I grow bell peppers all summer long in our little garden. Those bell peppers are the best!! One of my favorite ways to eat bell peppers (other than with hummus  or tzatziki) is to make a simple stir fry with chickpea flour. The ingredients are simple and it comes together in less than 10 minutes.

Ingredients

• 1 Bell Pepper 
• ¼ cup Chickpeas Flour
• ¼ cup Roasted Crushed Peanuts
• 1 teaspoon Roasted Coriander Seeds Powder
• 1 teaspoon Red Chilli Powder
• 1 teaspoon Turmeric Powder
• 1 teaspoon Cumin Seeds
• ¼ teaspoon Asafoetida  
• 1 teaspoon Salt (or to taste) 
• 1 tablespoon Oil 
• ¼ cup Water

How to make

Cut the bell peppers in small dice shape and remove all the seeds. Heat pan on medium heat and oil in a pan. Once hot add cumin seeds. Once those start to spatter add asafoetida and turmeric powder. Add peppers to the pan and mix well. Add salt and coriander seeds powder. Lower the flame and cover the pan with a lid. In a couple of minutes you will start seeing some steam and water droplets under the lid. Open the lid and add all that condensed water back to the pan. Add the chickpea flour and red chili powder and mix well again. Cover again with lid for another couple of minutes. 

You will see that chickpea flour starts to stick to the peppers. Remove the lid and check the chickpea flour is cooked well. If you feel that the curry is too dry add a couple of teaspoons of water to help cook the chickpea flour and bell peppers. I do like to leave some crunch to the peppers but if you like them cooked thoroughly then you can cook for an additional 5 to 10 minutes.  

This tastes best with fresh hot rotis and a side of yogurt or raita.