This colourful Bell pepper stir fry is an easy and delicious accompaniment to either Rice or Roti. You can even sandwich it between slices of bread or wrap it up in a tortilla. Seasoning of choice can be used, though today I have made it the traditional Indian way.
One piece each of Red, Yellow, Orange and Green Bell peppers
2 tsps oil
1 tsp mustard seeds
1/2 tsp Hing/Asafoetida
1 tsp chilly powder
1 tbsp Amul butter
Chop the Bell peppers into bite sized square pieces. Heat oil in a pan. Drop in the mustard. After it splutters, add the Hing and the chopped Bell peppers. Tip in the Chilly powder and a pinch of salt. Saute on medium flame till done but crunchy. Add the Amul Butter, mix well and serve hot.
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