Bengaluru Mirchi Curry


2-3 medium green bell peppers
1/2 medium onion, diced
1 green chili, sliced
1/2 -3/4 cup gram flour or chick-pea flour (sengapindi)
1-2 tsp red chili powder
2 cloves garlic
1 tsp jeera (cumin seeds)
Salt to taste
1-2 tbsp chopped cilantro (fresh coriander leaves)
3-4 cooking oil
1 tsp each chana dal, urad dal
1 tsp each mustard seeds, cumin seeds
1-2 sprigs curry leaves
one or two pinches hing powder


Wash the bell peppers, core them, and dice them into small bite sized pieces. The core with stem should be discarded; the core with seeds can be used. Roast jeera seeds until they leave nice aroma. Cool, keep aside. If using flour from puffed chickpeas, no need to roast the flour. If using raw flour, roast on a low flame until it leaves nice aroma. Pound flour, cumin seeds, garlic cloves together to a breadcrumbs like consistency. Add little water to make thick paste of pouring consistency Heat a skillet , add oil. When the oil starts 'dancing', add tadka items in the order they are given.Once the mustard seeds stop spluttering, add onions, green chili. Saute for 1-2 minutes or until the onions become translucent.Add bell pepper pieces, salt, mix well; cover and cook for 10-12 minutes, occasionally mixing.Salt will make the bell peppers cook faster. Once cooked soft, but not mushy, add the flour mixture. Mix well by turning gently. Cook until the flour mixture is thickened and a light brown crust is formed. Do not turn a lot during this time.Serve with steamed rice and rasam

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