Recipe can be found @ Zesty South Indian Kitchen
What you need
Chickpea flour/Besan: ¼ cup
Red chili powder: ¼ teaspoon
Green chili: 1 no
Onion chopped: 1 cup
Orange bell pepper chopped: 1 cup
Yellow bell pepper chopped: 1 cup
Green bell pepper chopped: 1 cup
Salt: ½ teaspoon or to taste
Coriander powder; ½ teaspoon
Mustard seeds: ½ teaspoon
Cumin seeds: ½ teaspoon
Olive oil: 1 tablespoon
Ginger: 1 inch piece
Garlic: 3 cloves
Curry leaves: 1 sprig (optional, not on traditional dish)
How I made
In a skillet dry roast the chickpea flour/besan for 3 minutes or until raw smells goes and aroma of fried flour comes out. Set aside.
In a same skillet add oil and mustard seeds, cumin seeds when they starts spluttering add chopped onion, green chili, curry leaves and fry for about 4 minutes. To this add turmeric powder and fry for another 2 minutes then add ginger-garlic paste and fry for 2 minutes to remove the raw smell.
Then add chopped bell peppers, chili powder and coriander powder cook for about 8 minutes or until bell peppers get cooked but not mushy. To this add roasted chickpea flour/besan and cook for about 3 minutes or until chickpea flour/besan gets coated with each piece of bell peppers .
Enjoy with any flat bread