COLOURFUL BELL PEPPER WITH CHICKPEAS FLOUR

( suitable for vegans)

#Edited: This recipe was selected and published in the local Newspaper here on 30th January 2015.

In Calgary, bell peppers are available throughout the year, in red, orange, yellow and green colours. I read in Wikipedia that they also come in chocolate/brown, vanilla/white and purple colours. I have not seen these coloured peppers here, maybe I will have to visit some specialist veg stores/organic shops to see if there are more colours available here.

Bell peppers are also known as sweet peppers, in India they are called capsicum or Simla mirch ( in hindi). Colours of these peppers are actually encouraging people like me to make use of them in my kitchen, as I read in a health magazine that we should make a habit of using rainbow colours of fruits and vegetables in our daily diet to maintain good health. In the same magazine it was also mentioned that these peppers are good for health, can be eaten raw in our salads, as they are a rich source of antioxidant and vitamin C. Now I am also using them raw in my salads.

When I talk about the health magazine or magazines in general. I remember in 90's in Africa, how we were forced to read old magazines in the doctor’s clinic, while waiting to see the doctor, we had no choice but to read them. I was always wondering why they can't (doctors) buy new magazines for their clinics. But now that problem is automatically sorted out by the cell phones. Cell phones are keeping us busy, no matter where ever we are, at the shop, at the airport or at the doctor's clinic, and moreover we are in contact with everybody, as if the whole world is in our pocket.

I use these bell peppers in many recipes in my kitchen, this is one of my favorite recipes. The aroma of roasted chickpeas flour with ground mustard seeds really go well together with bell peppers. This is my mom's recipe, I still miss the other one my mom use to make, small sized green bell pepper stuffed with boiled potatoes and shallow fry on tava (cast iron flat pan). These days, tiny, pretty, green bell peppers are no where to be found.

RECIPE

INGREDIENTS

• 4 large bell pepper (1 red, 1 orange, 2 green)
• 100 grams chickpeas flour (Besan)
• 1 tablespoon sesame seeds
• 2 tablespoon oil
• salt and chilli powder to taste
• 1 tablespoon black mustered seeds (ground)
• pinch asafautida
• 2 teaspoon coriander powder

METHOD

• Wash and chop all bell peppers in one cm square pieces together.
• On a medium heat first roast the sesame seeds for few minutes till golden brown, leave it aside.
• On a medium heat dry roast the chick peas flour ( besan) in a fry pan for few minutes till light brown and change the colour, leave it to cool.
• On a medium flame, heat the oil in a wok or fry pan, add mustered seeds and asafautida, roast for few seconds.
• Add the chopped bell pepper with salt, chilli powder and coriander powder, mix well and cover  with tight lid.
• After 10-12 minutes you will find the pepper is tender but still little moisture in the pepper, if moisture is too little sprinkle some water in it.
• Add roasted chick peas flour, which will absorb all the moisture, mix well, cover the lid and switch off the gas.
• Garnish with roasted sesame seeds and serve hot with roti or parantha.
• This can be served as side dish to 4-5 people.

I am sending this recipe for the event. I am also sending this recipe as my post entry for the event.

I am sending this recipe as my blog entry for Cook Blog Share event, and for Weekend Recipe link,and with Virtual Vegan potluck party, and with Tasty Tuesday party, and with Fabulous party, and with Meat less Monday, and with Way wow link up,