Serves: 4
Total Calories: 147
1. Heat the oil in a large nonstick wok or skillet over medium-high heat and add the cumin seeds they should sizzle upon contact with the hot oil. Quickly add the curry leaves and onion and cook, stirring, until golden, 3 to 5 minutes.
2. Add the tomatoes, bell peppers, peas, green chili peppers, and salt, and cook until most of the juices evaporate, about 5 minutes. Mix in the coriander, mango powder, turmeric, and cilantro and cook about 5 minutes over medium heat to blend the flavors. Transfer to a serving dish, sprinkle the black pepper on top, and serve.
VARIATION: Boil 1 large potato in lightly salted water to cover until tender. Then peel, chop, and add it to the dish along with the bell peppers.
From "1,000 Indian Recipes." Copyright 2002 by Neelam Batra. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
This Mixed Bell Peppers with Peas recipe is from the 1000 Indian Recipes Cookbook. Download this Cookbook today.
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