Ingredients:
6 capsicum
30 gm french beans
50 gm green peas
3 gm white sesame (til)
2 gm asafoetida
oil to fry
salt to taste
2 gm turmeric powder
10 gm sugar
10 ml lemon juice
35 gm coriander leaves
5 gm green chillies
5 gm ginger paste
40 gm chickpea flour

Procedure:
Slit the stalk of the capsicum and remove seeds. Take 5 gms of oil and temper the sesame oil in it, add the asafoetida and turmeric powder, add the french beans and green peas to the mixture. Add salt to taste and sprinkle coriander leaves, allow the mixture to cool. Stuff this prepared filling into the capsicum and dip the stuffed capsicum in chickpea flour batter & fry in hot oil. Serve with cucumber-curd dip.

TOMATO BHAJIYA

Ingredients
1/2 kg ripe tomato
200 gm french beans
100 gm green peas
5 gm white sesame (til)
20 gm green chillies
5 gm channa masala powder
ginger paste of 1 small piece
2 gm asafoetida
oil to fry
15 ml lime juice
salt to taste

Procedure:
Remove the juice and seeds of the tomato & keep it aside. Take 5 gms of oil and temper the sesame oil in it, add the asafoetida and the fresh beans with the green peas to the mixture. Add the green chillies, ginger paste and lime juice, let it cook till the french beans and peas are fully cooked. Add chana masala powder and salt to taste and allow the mixture to cool. Stuff this prepared filling into the tomato and dip it in the chickpea flour batter. Release it carefully in oil fry & serve with mint chutney.

PALAK BHAJIYA

Ingredients
100 gm spinach
30 gm chickpea flour
3 gm fenugreek
(methi) seeds ground to powder 2 gm asafoetida
20 gm green chillies
20 ml lime juice
3 gm black pepper powder
oil to fry

Procedure:
Wipe each spinach leaf, sprinkle lime juice and black pepper powder on them and leave to absorb the spice. Make a batter of the chickpea flour and green chillies, asafoetida and fenugreek seeds. Dip the leaf in this batter and fry in hot oil such that it curls up into a cone. Serve with mint chutney and tamarind chutney.