Instructions

Step 1
Finely chop green capsicum and set aside.
Step 2
Heat oil in a non-stick pan, add asafoetida, cumin seeds, ginger and green chillies and sauté for half a minute.
Step 3
Add green peas, turmeric powder, coriander powder, red chilli powder, garam masala powder, dried mango powder and salt and mix well.
Step 4
Add green capsicum, mix and sauté for 3-4 minutes. Add 1 cup water and cook for 5-6 minutes till the gravy thickens.
Step 5
Add coriander leaves and mix well.
Step 6
Transfer into a serving bowl, garnish with a fresh red chilli and thin strips of red capsicum and ginger and serve hot.