Ingredients:

1 large capsicum/bell pepper (about 130 g)
1 teaspoon oil
½ teaspoon mustard seeds
½ teaspoon cumin seeds
1-2 green chillies, chopped
¼ teaspoon turmeric powder
¼ teaspoon red chilli powder
¼ teaspoon coriander powder
A pinch of asafoetida (hing) Salt to taste
2 tablespoons gram flour (besan)
2-3 tablespoons water (as required)

Preparation:

Wash and dry 1 large capsicum, then cut it into small pieces.
Heat 1 teaspoon oil in a pan.
Add mustard seeds and cumin seeds and let them crackle.
Add green chilies and sauté for a few seconds.
Add turmeric powder, red chili powder, and a pinch of asafoetida, and sauté briefly.
Add the chopped capsicum and coriander powder. Mix well.
Cover and cook on low heat, stirring occasionally.
Cook for 4-5 minutes until the capsicum becomes slightly soft.
Add salt and mix well.
Add 2 tablespoons gram flour (besan) and mix thoroughly and Cook on low heat.
After adding besan, keep stirring the vegetable mixture continuously otherwise, it may stick to the pan and burn.
If the mixture sticks to the pan after 4-5 minutes, add 1 tablespoon water at a time.
Cook until the besan turns light golden brown.
Turn off the gas and cover for 8-10 minutes.

Serve hot with roti or rice.