This is a side dish cooked mainly in rural Western India. Simple to make and a good accompaniment to griddled breads. Serve hot or cold.

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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Heat oil in a large skillet or wok over medium-high heat. Stir in mustard seeds. When mustard seeds begin to crack, stir in onion. Cook 1 minute, then stir in green peppers, turmeric, salt, and chili powder. Reduce heat to medium low, cover, and cook 3 to 4 minutes. Stir in chickpea flour, mixing well; cover, and cook 2 minutes more.

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Nutrition Facts

112.2 calories; 3.8 g protein; 15.2 g carbohydrates; 0 mg cholesterol; 10.9 mg sodium. Full Nutrition

Reviews (3)

Read More Reviews

Most helpful positive review

Rating: 4 stars
02/11/2007
I didnt add the chickpea flour used real chillie. It was very good. Will make it again. Read More
(2)

Most helpful critical review

Rating: 3 stars
05/15/2006
This recipe was very easy to make. But the addition of the chickpea flour at the end made everything very clumpy and sticky. It seems like some water needs to be added to the recipe. Read More
(14)
3 Ratings
  • 5 star values: 0
  • 4 star values: 1
  • 3 star values: 2
  • 2 star values: 0
  • 1 star values: 0
Rating: 4 stars
02/11/2007
I didnt add the chickpea flour used real chillie. It was very good. Will make it again. Read More
(2)
Rating: 3 stars
05/15/2006
This recipe was very easy to make. But the addition of the chickpea flour at the end made everything very clumpy and sticky. It seems like some water needs to be added to the recipe. Read More
(14)
Rating: 4 stars
02/11/2007
I didnt add the chickpea flour used real chillie. It was very good. Will make it again. Read More
(2)
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Rating: 3 stars
07/04/2009
It needed abit more kick. Read More
(1)