Title: Bell pepper curry
 Categories: Veg-cook, August
      Yield: 1 Servings
 
      3    4 peppers, diced
      3    4 Tbsp chick-pea flour
      1    2 Tbsp oil ( i prefer peanut
           Oil)
      1 pn Turmeric
      1    2 tsp chilli powder (to
           Taste)
           Salt to taste
      1 tb Cumin seeds
    1/2 ts Mustard seeds
        x  Optional - peanuts, chana
           Dal, urad dal - this makes
           It crunchy
        x  Optional - a pinch of
           Asafoetida)
 
  heat oil in a pan. add mustard seeds when the oil is smoking. Wait
  for the seeds to sputter. Add cumin seeds, (optional) dals, peanuts,
  asafoetida. Drop the peppers in. Add turmeric, chilli powder and
  salt. Saute till the peppers are slightly tender. Add the chickpea
  flour and mix well. Saute till the flour makes a nice golden brown
  crust.
  
  Serve hot with dal and rice.
  
  From: raj@tsms.tandem.com (ganesan_raj@tandem.com(Raj Ganesan)).  rfvc
  Digest V94 Issue #167 Aug. 11 1994. Formatted by Sue Smith, S.Smith34,
  TXFT40A@Prodigy.com using MMCONV.
  
  File