Mix together chilli, salt, dhania, turmeric in 1/2 cup water.
Heat oil in pan, add seeds, asafoetida, allow to splutter.
Add garlic, ginger, and stir for a couple of seconds.
Add curry leaves, masala water and stir till oil separates.
Add curd and keep stirring constantly over medium heat.
When whiteness of curd disappears, add 1/2 cup water.
Bring to a boil and add washed, drained gram, tomatoes, capsicum.
Cover with a lid, simmer and pour some water on lid.
This is done to drop back rising steam into the vegetable.
Cook for 8-10 minutes or till gram is tender and oil begins to separate.
Sprinkle more water, if necessary.
When almost done, sprinkle flour, stir, take off fire.
Empty into serving dishes and garnish with chopped coriander.
Serve fresh and hot with puris, phulkas, or roti.
Bawarchi of the week
Bridget White-Kumar is a cookery book author, food consultant and culinary historian. Colonial Anglo-Indian food is her area of expertise. She has brought out 7 recipe books specialising in Anglo-Indian cuisine.