• cup chickpea flour
  • 3 large green bell peppers
  • 5 tbsp vegetable oil
  • teaspoon ground asafetida
  • teaspoon cayenne pepper
  • teaspoon black mustard seeds
  • 1 teaspoon salt
  • 1 tablespoon cilantro, finely minced
  • 1/16 teaspoon freshly ground black pepper, or to taste
  • 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.




Madhur Jaffrey


2 servings




Asian : Southern : Indian



preparation times

• Start to finish: 1 Hour 30 Minutes