Mirchi Masala

This a shaak recipe that I invented years ago. My kids enjoy this one very much. It is not a spicy shaak.  Hope you like it!
Ingredients:

• 5 Anaheim peppers
• 3 1/2 tbsp corn oil
• 1/2 tsp mustard seeds
• 1/8 tsp hing
• 1 tsp salt
• 1/4 cup graham flour
• 1 tsp dhanajeeru
• 1/2 tsp turmeric
• 1/4 tsp red pepper
• 2 tsp lemon juice
• 1/4 cup unsalted grinded peanuts

Directions:

Wash the peppers and cut them into half the long way. Take out the seeds. Then half them again the long way. Finally chop them into 1 inch width pieces. 

Anaheim peppers with seeds removed.

Chopped peppers.

Put 1 1/2 tbsp corn oil in a nonstick pot. Place on the stove on med-high heat. Once the oil is heated, add 1/2 tsp mustard seeds that will begin to pop. After the popping has ceased, add 1/8 tsp hing and the pepper pieces. Stir the ingredients in the pot. Then add 1/2 tsp salt and mix in well. Cover the pot with a lid and lower the heat to a low setting. Occasionally stir the pot for the next 10-12 minutes. When the peppers have softened, turn off the heat. You can test this with poking the peppers with a knife or feeling them with your hands. Transfer the ingredients onto a plate and set aside.

Softened peppers set aside.

In the same pot, add 2 tbsp corn oil on med-high heat. Once it has heated, reduce the heat to med-low and add 1/4 cup graham flour. Stir it for 2-3 minutes. Reduce the stove to very low heat. Add 1 tsp dhanajeeru, 1/2 tsp turmeric, 1/4 tsp red pepper, 2 tsp lemon juice, 1/2 tsp salt, and 1/4 cup grinded peanuts. Mix together for about 1 minute. 

Masala.

Then add the peppers from the plate into the pot and continue to mix. Cover the pot and keep it on low heat for a minute. It is now ready to serve. 

Ready to serve!