Ingredients /nutrition
- 2 tbsp vegetable oil
- 1 tsp aniseeds
- 1 1/4 cup mixture of green diced yellow and red capsicum
- 2 1/2 tbsp pickle hot sambhar powder
- 1/4 tsp asafoetida
- 3/4 tsp salt
Methods / instructions
- Heat oil and add aniseeds until crackle and lightly browned.
- Stir in capsicum and stir briefly.
- Remove from heat and mix with remaining ingredients.
- Allow to cool before storing in an air tight container.
- Use up within 2 days.
Servings: 4
Authentic Asia Cuisines:
Indian Gourmet | Bengali Food
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