Lemony Cornmeal Bell-Pepper

Ingredients

• 1 cup yellow cornmeal (corn rava)
• 1 cup bell-pepper, cut into small cubes
• 2 tbsp coconut, freshly grated
• 1 tsp lemon/lime juice
• 1 tsp sesame seeds
• Salt to taste

For Seasoning

• 4-5 tsp vegetable oil
• 1 tsp mustard
• Asafoetida (hing) powder, a pinch
• 5-6 curry leaves
• 1/4 tsp turmeric powder
• 1 tsp coriander-cumin powder (dhania-jeera)
• 1 tsp red chilli powder (adjust to taste)

Preparation

1. In a pan, roast the cornmeal for a couple of minutes and let cool. In the same pan, roast the sesame seeds until aromatic and set aside to cool. When cool, crush the seeds lightly.
   
   
2. Heat oil in a medium saucepan. Add the mustard seeds and fry until they start to pop. Add the asafoetida powder and curry leaves and fry for a second and remove from heat.
   
   
3. Add the turmeric, coriander-cumin, and red chilli powders, place the pan back on the heat and fry for a couple of seconds.
   
   
4. Add the bell-pepper and salt and saute for a minute.
   
   
5. Add 1/2 cup water and salt as needed, and cover and cook on low heat until the bell-pepper is just about tender but still crunchy.
   
   
6. Add the lime juice, coconut, and crushed sesame seeds along with the cornmeal. Cover and cook on low heat; sprinkle a little more water if needed. Cook until the cornmeal is done but the grains are still fairly separate.
   
   
7. Remove the lemony cornmeal bell-pepper from heat.
   
   
8. Serve the lemony cornmeal bell-pepper hot with a wedge of lime (if desired).

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