Step 1: Temper Spices

Heat cooking oil in a pan. Add mustard seeds and cumin seeds. Let them splutter for a few seconds.

Step 2: Sauté Aromatics

Add green chillies and hing to the pan. Immediately add chopped onion and sauté until translucent, about 3-4 minutes. Then, add ginger garlic paste and cook for another 1-2 minutes until the raw smell disappears.

Step 3: Add Dry Spices

Reduce the flame to low. Add turmeric powder, chilli powder, coriander powder, and salt. Mix well and cook for about 1 minute until the spices are fragrant and oil starts to separate.

Step 4: Cook Bell Peppers

Add the chopped colorful bell peppers to the pan. Mix thoroughly to coat them with the spice mixture. Cover the pan and cook on medium-low flame for 3-5 minutes until the bell peppers are slightly tender but still retain some crunch.

Step 5: Incorporate Besan and Sugar

Uncover the pan and add garam masala, roasted besan, and sugar. Mix everything well, ensuring the besan is evenly distributed and coats the bell peppers. Continue to stir-fry for 2-3 minutes.

Step 6: Final Cook

Cover the pan again and cook on medium-low flame for another 5-7 minutes to allow the besan to fully cook and flavors to meld. Uncover and stir.

Step 7: Garnish and Serve

Optionally, add hot ghee and mix well. Garnish with fresh chopped coriander before serving.

• Adjust green chillies and chili powder to your preferred spice level.

• Ensure besan is roasted well to avoid a raw taste.

• For a richer flavor, add a spoonful of hot ghee at the end.

• Add other vegetables like potatoes or peas for variety.

• Substitute bell peppers with other firm vegetables like carrots or green beans.