20 minutes to the table. Delicious with roti or rice. The trick with bell pepper is you need to leave it on the stove long after you think it's done. The best part of this recipe is that you can use 20 different ingredients or make do with what you have on hand and it'll taste delicious either way. You'll need onions, bell peppers and peanuts. The rest is up to you.

Ingredients:

1. Bell peppers - 1.5

2. Red Onions - 1/2 (large)

3. Peanuts - 1/3 cup

4. Masala - Whatever you have on hand. I used red chilli powder, turmeric and on one occasion chutney powder/milagai powder.

5. Salt to taste

6. Oil

7. Tadka ingredients

Procedure:

1. Basic steps really - add oil, prep the tadka. I used just mustard seeds, urad dal and asafoetida. I'd love to have added curry leaves and green chillies but skipped it to prove it didn't matter.

2. Roast the peanuts (or add roasted peanut), saute onions (I like to wait for the onions to start browning/caramelizing a little for a deep flavor), add chopped bell pepper and dump the masala and salt in.

3. Add in maybe a teaspoon of water and cook on low-medium stirring every few mins until it looks like the picture.

Here's what I'm hoping everyone's reaction is after you give this a try.