Preparation:
1. Cook peppers and cumin seed in 110 ml oil over low heat, stirring occasionally. Turn peppers when browned.
2. Top with coriander leaves. Cook 20 minutes.
3. Crush peppers and garlic to medium pulp. Add salt, hing and fenugreek seeds.
4. Heat 15 ml oil. Add mustard/cumin/sesame seeds. When seeds pop, add to pepper mixture. Put pepper mixture in pan and stir to get all the seeds out.
Difficulty : very easy.
Precision : measure ingredients. |
