Green Peppers with Besan

Ingredients:
Green Peppers - 2 whole
Besan / Chickpea flour - 1/2 + cup
Oil - 4 tbsp.
Mustard Seeds - 1 tsp.
Hing / Asafoetida - a pinch
Turmeric Powder - 1/2 tsp.
Chilli powder - 1 tsp.Salt to taste

For the Garnish:
Coriander leaves, washed and cut finely

Before you Start:
1) Wash, dry, deseed and chop the green peppers into 1/2 inch pieces.

For the Tempering/Fodani:
1) Take oil in a kadai and heat it on medium-high heat.
2) Add mustard seeds, when these start to splutter, add a pinch of hing and turmeric powder.
3) Sauté for a few seconds.

How to Proceed:
1) Add the chopped green peppers. Saute for 2 minutes.
2) Add the chilli powder and salt. Even though the vegetable will reduce in quantity once the water content is lost while cooking, we need to add the chilli powder and salt adequately since we will be adding besan to it.
3) Add the besan. Reduce the heat. Cover and cook for 5 minutes. Keep mixing often. If you prefer to add more besan, add it now.
4) Check to see that the besan has cooked nicely. Simmer on low heat for few minutes if needed.
5) Garnish and serve hot.