Excited to share this delicious jhatpat bell pepper recipe with you all! You don’t have to be a fan of bell peppers to love this. It is so quick and simple that I feel it’s one of the best recipes to enjoy on weekdays. You get your share of nutrition and a yummy meal in so little time. The best part of the dish is the coconut powder and the sesame seed flavor. Omg, I can have this for years to come *Happy dance*

Time:

• Prep time – 15 minutes
• Cook time – 15 minutes

Ingredients: 

• Green Bell Pepper (Diced) – 4
• Olive Oil – 2 tbsp  
• Cumin Seeds – 3/4 tsp
• Mango Powder (Amchur Powder) – 3/4 tsp
• Sugar – 1.5 tsp
• Asafoetida (Hing) – 1/4 tsp
• Coconut Powder – 1.5 tbsp
• Sesame Seeds – 1.5 tbsp
• Fennel seed Powder – 1 tsp
• Coriander Powder – 2 tsp (Heaping)
• Cumin Powder – 2 tsp (Heaping)
• Kashmiri Red Chilli Powder – 1 tsp
• Turmeric Powder – 1/2 tsp
• Salt – 1 tsp
• Lemon Juice – 1.5 tsp

Method:

1. In a bowl, combine the mango powder, sugar, asafoetida, coconut powder, sesame seeds, coriander powder, fennel seed powder, Kashmiri red chilli powder, turmeric powder, and salt. Mix well until well combined
2. Heat the olive oil in a pan and add the cumin seeds
3. Add the bell peppers and saute for 10 minutes on medium heat
4. Add the mixed dry ingredients and mix well for 5 minutes
5. Add the lemon juice and give it a final mix
6. Serve with chappatis 🙂