Yellow bell peppers are good source of vitamin C and if you want to incorporate them in your daily meal, this is one way of doing so. This particular recipe goes well as a side dish with rice and rotis. The crunchiness of peanuts adds flavor to the dish.
Ingredients
- Yellow bell pepper- 2
- Mustard seeds – ½ tsp
- Urad dhall – ½ tsp
- Peanuts-2 tbsp(roasted and chopped into small pieces.)
- Red chilly- 1 or 2
- Oil – 2 teaspoon
- Onion -to garnish (cut into thin slices)
- Tomato -to garnish (chop into small pieces)
- cilantro leaves – ¼ cup (to garnish)
Directions
1. Chop bell pepper into very thin pieces.
2. Heat a flat pan and add oil as needed.
3. When oil is hot add mustard, urad dhall and allow them to splutter.
4. Now add very thinly sliced bell pepper into the pan and saute for 5 to 10 minutes by adding little water as needed.
5. Make sure its not overcooked but crunchy.
6. At this point add the chopped peanuts and mix well.
Simmer for 5 more minutes and turn off the heat.
Finally garnish with onion, tomato and coriander leaves as shown.
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