Besanwala Chilaca (stir-fried chilaca peppers with chickpea flour)

Ingredients:
Bell peppers, diced into bite-size pieces (not too small) - 2
Chilaca peppers, deseeded and thinly sliced - 6
Chickpea flour - 4-6 tbsp or as desired
Red chili powder - 1 tsp
Cumin seeds - 1 tsp
Oil - 6 tbsp
Salt - to taste

Method:
Cut the chilaca peppers lengthwise and remove the seeds thoroughly. Discard the tops of the peppers. This is done to reduce the heat level. Chop into thin slices.
Dice the bell peppers.

Heat a wok. Add oil. When oil is hot, add cumin seeds. The oil must be hot enough that the seeds immediately splutter. Add the bell peppers and chilaca and salt. Stir well. Continue to sauté on a medium flame until the bell pepper pieces start to soften and the skin starts to blister. Make a hole in the middle of the wok, pour some oil in. Into this oil, add the red chili powder. Mix the puddle of oil well, then mix that puddle into the peppers. After a couple of minutes, gradually start sprinkling the chickpea flour evenly onto the peppers. After every tbsp of flour, stir to mix thoroughly. Repeat until there is a coating of flour on the peppers. Continue to sauté for 5-10 min (the flour needs to cook). Add some oil if the mixture seems dry.

Serve with flatbread or rice.

Author: Shrinkingsodacan