Stuffed Mini Bell Peppers

12 mini bell peppers - chop off the stem part and cut each vertically into 2, then core

For the stuffing - 1/2 cup gram flour, 1 tsp salt, 1/2 tsp sugar, 1/2 tsp amchoor pwd, 1/4 tsp turmeric pwd, 1/2 tsp red chile pwd, 1 tsp cumin pwd, 1 tsp coriander pwd, 1/2 tsp fennel pwd, 1/2 cup water

For the tempering - 4 tsp oil, 1 tsp mustard seeds, 1 tsp cumin seeds, pinch of asafoetida

Mix the stuffing ingredients (except water) and roast in a pan on medium-low heat for 10 mins till aromatic. Add the water and mix well to form a thickish paste. Cool enough to handle. Drop abt 1/4 to 1/2 tsp of this paste in each half of the mini bell peppers and spread a little.

In a large pan, make the tempering by heating the oil and dropping the mustard seeds. When they stop spluttering, add the cumin seeds and asafoetida. Roast for a minute. Now add the stuffed mini bell peppers one by one with the open sides facing up. Cover the pan and cook on medium low for 10 mins. Give the pan a good shake. By this time the gram flour stuffing will no longer be runny, so it is okay if a few peppers turn face down. Infact this is good as it will sear the gram flour stuffing also a bit and ensure it does not taste raw. Continue to cover and cook, shaking the pan in between for another 10 minutes or so till all the peppers soften and are a little browned on both sides.

Serve hot as a starter or a side dish.