Ingredients

1 cup Peanuts
1 cup Gram (chickpea) flour
1 teaspoon Cumin seeds
2 teaspoons White sesame seeds
3 cups Capsicum (cubed)
3 teaspoons Sugar
1 teaspoon Salt
4 teaspoons Oil

Method

  • Roast and blend the peanuts to a paste.
  • Heat 1 teaspoon of oil in a deep saucepan/wok. Add the cumin and sesame seeds and let them splutter.
  • Add the blended peanut paste and sauté.
  • Add the chopped capsicum and salt, and stir fry.
  • In another saucepan, add the rest of the oil and brown the gram flour.
  • Add the sugar to the browned gram flour and roast on a low flame for another 5 to 7 minutes.
  • Finally add the cooked capsicum and stir fry for a few minutes.

Tip: You can cut down the sugar quotient or avoid it altogether. Substitute peanuts with readymade peanut butter to save time (cut the sugar as well).

Capsicum

Capsicum is high in anti-oxidants. A small capsicum provides up to three times of the recommended daily amount of vitamin C, in fact much more than any citrus fruit. It is super-packed with nearly the whole range of vitamin B complex (B1, B2, B3, B5, B6 and B9). Other minerals in it are potassium, manganese, thiamine, molybdenum, tryptophan, copper, cobalt and zinc. You could call it an umbrella of goodies to protect you from carcinogenic and toxic substances. It also helps digestion, has anti-bacterial and anti-fungal qualities, helps to fight aging symptoms, prevents blood clots, cancer and fights cholesterol. By the way, if you have cold feet, especially in winter, add a slice into your socks and see how you warm up!

Note: This is a side dish from Gujarat.