Besan Capsicum curry

Take 2 large Capsicums, cut into to small pieces and keep aside

Preparation:

Put oil in kadai (add little more oil for capsicum get cooked well)

Add little asafoetida(heeng), mustard and cumin(zeera) seeds and let it splatter

Add the capsicum pieces and fry till they get half cooked. Later, add 2 tsps of basan flour and Raw Mango(amchur) powder. Let the mixture to get cooked well by covering it up with lid.

Note: We should not add water since it is dry curry. To avoid capsicum+besan gets sticking to the pan, cover it with lid so it will get cooked well in the steam

Dhokla

Gram Flour - 350 Gms
Curd - 1 Cup
Green chilly paste - 1 Tsp
Ginger paste - 1 tsp
Salt
Eno Fruit salt - 1 tsp
Lemon juice - 1
Turmeric powder - 1/2 tsp
Oil - 1 tsp
Curry leaves
Mustard
Oil
Coriander leaves
Green chilly - 3 (Vertically Slit)

Mix Gram flour, curd, water and salt (Thick consistency) - Keep it for 4-5 hours covered with Lid

After 4 hours, add ginger+green chilly paste and turmeric powder

Eno + 1 tsp oil + Lemon Juice => Mix it seperately and add to batter

Apply oil in a plate, pour the batter into greased place and steam it for 10-12 minutes

Once its done, cut that into pieces

Make tatka of Oil+Mustard seeds+Curry leaves (Add little water and sugar to it), pour this on dhokla pieces

Garnish with Coriander and Green chilly