Bell Pepper Sabzi

1. 1
   prep · ~5 min

   Prep the bell peppers.

   1.Cut the bell peppers in half, remove the core, seeds, and white pith.

   2.Slice each half into 1-inch chunks, keeping all the pieces roughly the same size for even cooking.
2. 2
   temper · ~2 min

   Make the tempering.

   1.Heat oil in a large skillet or kadhai over medium heat.

   2.Add cumin seeds and let them crackle and turn aromatic (20-30 seconds).

   3.Add asafoetida and stir for a few seconds until fragrant.

   TIPMedium heat is key — too high and the cumin burns, turning the dish bitter.
3. 3
   saute · ~7 min

   Cook the bell peppers with spices.

   1.Add the bell pepper cubes to the pan and stir to coat with the tempering.

   2.Sprinkle in turmeric powder, coriander powder, red chili powder, and salt.

   3.Stir everything together and cook on medium-high heat for 5-7 minutes, stirring occasionally.

   TIPKeep heat high enough to slightly char the edges but don't over-stir — letting the peppers sit for a minute between tosses gives light blistering.
4. 4
   mix · ~1 min

   Finish and serve.

   1.Turn off the heat. Sprinkle dry mango powder over the cooked peppers.

   2.Toss well to coat. Taste and adjust salt if needed.

   3.Transfer to a serving bowl and garnish with fresh coriander leaves.

   TIPAdding amchur off the heat preserves its tangy punch — heat dulls the sourness.

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