This is a short, quick and an instant recipe perfected by my wife over the years. For a family of high spiciness quotient, such tweaks play an important role in enlivening the dining table, when the other offerings are little on the mild side 😉
This is a side dish/accompaniment that goes well with any meal (I insist upon it when Heeng wale Aalu jhol and Puri are on the menu) …and can also be easily packed with a travelling/picnic lunch.
It is simple & very quick to serve up. More instant than some well known brands of noodles 😉
Method
Heat the oil in a non-stick pan.
Add salt, haldi, dhaniya & red pepper powder.
Add the cut fresh green pepper, and stir well so that the masalas and the oil coat all the pieces of pepper. Keep the flame high.
Add the chat masala to the pan, continue mixing thoroughly. All the masalas should stick to the green pepper.
Trick lies in not using too much oil. Any oil more than enough to just coat the pepper pieces, will not allow the masala to stick. So, use just-barely-enough oil.
The Masala Mirch is ready to be served. It can also be refrigerated for a couple of days.
