Red bell peppers with roasted chickpea flour (Simla mirch sabji) from Lord Krishna's Cuisine: The Art of Indian Vegetarian Cooking: More Than 500 Recipes from India's Greatest Culinary Tradition (page 197) by Yamuna Devi

  • red bell peppers
  • coriander leaves
  • Show all ingredients...

  • EYB Comments

    Can substitute vegetable oil mixed with butter for ghee, and parsley for coriander leaves.

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Deep-fried sweet potato whole wheat bread (Shakarkand poori); Seasoned potatoes in smooth yogurt (Aloo raita); Panir and spinach salad with walnut-coriander dressing (Panir palak salaad)

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute vegetable oil mixed with butter for ghee, and parsley for coriander leaves.

  • jenburkholder on November 04, 2020

    I liked this more than I was expecting, but less than I was hoping. There was too much chickpea flour - as much as there was pepper; I would definitely cut that down. It also needed more water relative to the chickpea flour, as it seized immediately, nowhere near the two minutes she suggests. Other than that, the flavors were nice. Might make again, with changes.

You must Create an Account or Sign In to add a note to this book.

Reviews about this recipe

This recipe does not currently have any reviews.

You are reporting a broken online recipe link to EYB. Please confirm that you want the report submitted. Please also suggest the correct URL for this online recipe to the below textbox.