This is a traditional Gujarati (Kathyawadi) dish that I absolutely love for one good reason: It takes literally 10 minutes to make and is almost impossible to screw up.
There is a slight variation of this bhaji where you can skip the capsicum entirely, and that tastes good too. Sweet and sour are balanced well with salty sev, and main spice is cumin and coriander powder.
Mildly spiced, quickly done, and a hit amongst kids and adults alike, this is an ideal dish to make at the end of a long, exhausting day.
To learn, let’s Go To The Kitchen.