- ⅓ cup chickpea flour
- 3 large green bell peppers
- 5 tbsp vegetable oil
- ⅛ teaspoon ground asafetida
- ⅛ teaspoon cayenne pepper
- ⅛ teaspoon black mustard seeds
- 1 teaspoon salt
- 1 tablespoon cilantro, finely minced
- 1/16 teaspoon freshly ground black pepper, or to taste
- ⅓ cup water
1. Sift the chickpea flour. Place the flour in a small, heavy, preferably cast-iron skillet, and roast it on a medium flame, stirring constantly, until it turns a few shades darker. A good way to check if it is done is to taste a pinch of it. It should not taste raw. It will also have developed a “roasted” aroma. Empty the chickpea flour in a bowl and set it aside.
2. Cut the peppers in half, then core and seed them. Chop into 1/4- to 1/3-inch dice.
3. Heat the oil in an 8-inch (preferably nonstick) skillet or sauté pan over a medium flame. When it is hot, put in first the asafetida and then, a second later, the cayenne pepper. Stir once. Add the mustard seeds. As soon as the mustard seeds begin to pop, put in the diced peppers. Stir and sauté them over a medium-high flame for about 5 minutes or until they are just cooked. Now turn heat to medium and put in the salt, the cilantro, the black pepper, and the roasted chickpea flour. Stir a few times. Gradually add the water, stirring gently and scraping off all the chickpea flour that clings to the bottom of the pan. Cook for 2 minutes, stirring and scraping the bottom. Turn down the heat if the chickpea flour seems to be catching. Now turn off the heat. Let the pan sit for a minute. Stir and scrape the bottom once again.