3 chopped bell peppers (yellow, red, green)
1 tbsp garlic
2 sliced green chilies
2 tbsp besan
2 tbsp dahi
1 tsp dhaniya powder
1/2 tsp saunf powder coarse
1/5 tsp hing
1/2 tsp each of mustard, methi and jeera
1/2 tsp amchur
1 tbsp olive oil
Heat oil and add hing and mustard methi n jeera. Let it crackle.
Add garlic and sauté.
Add chillies n bell peppers.
Sauté in high heat.
Add all masalas and besan and cook on high heat.
Add the curd and cook well on high heat so that water evaporates and color of bell peppers remains.add amchur and mix well.
Remove and serve hot as a side dish.