Simple yet tasty recipe of a sabzi or bhaji made with capsicum (green bell peppers) and besan (gram flour).
or 2 large capsicum or 2 heaped cups chopped capsicum (shimla mirch)
or 1 medium onion or ⅓ cup chopped onion
3 to 4
or 1 teaspoon chopped garlic
1 or 2
(you can also use sunflower oil)
sprig curry leaves
or 8 to 10 curry leaves
red chilli powder
salt as required
½ to 1
(optional), can be sprinkled while serving or added when adding coriander leaves
if you want you can also add some sugar.
First rinse, halve, remove the seeds and then chop 2 large capsicum (300 grams) in 1.5 cm cubes or squares. Also chop 1 medium onion, 3 to 4 medium garlic cloves and 1 to 2 green chillies. Keep aside.
Heat a thick bottomed shallow frying pan or kadai. Keep the flame to a low and add ¼ cup besan.
Roast the besan stirring often till it becomes aromatic and changes color.
The besan has to be roasted well and should not be raw as we are not going to cook it much further.
Roasting besan will take about 5 to 6 minutes on a low flame.
Once the besan has got roasted well, remove it in a separate plate.
making capsicum besan
In the same pan, add 2 tablespoons peanut oil (can also use sunflower oil). When the oil becomes hot, add ½ teaspoon mustard seeds. Lower the flame.
When the mustard seeds crackle, add ½ teaspoon cumin seeds. Saute till the cumin seeds also splutter and change color.
Next add ⅓ cup chopped onions, 1 teaspoon chopped garlic, chopped green chillies and 8 to 10 curry leaves.
Stir well and saute till the onions turn translucent.
Then add ¼ teaspoon turmeric powder, ¼ teaspoon red chilli powder and 1 pinch asafoetida (hing).
On a low flame, mix both the spice powders very well ensuring that they do not get burnt.
Now add the capsicum cubes. mix very well with the rest of the ingredients.
Add salt as required. Mix again. pour ¼ cup water and stir.
Cover the pan with a lid and cook the capsicum on a low flame.
Do check the capsicum a couple of times when its cooking and stir. If the water dries up, you can add more water.
The capsicum have to be tender and done. Some water will also be there when the capsicum gets cooked.
Then add the roasted besan in batches. First sprinkle add 1 tablespoon besan all over the capsicum sabzi. Mix very well.
This way keep on adding roasted besan in batches and mixing.
Mix the besan very well. If the bhaji looks very dry, then you can sprinkle some water.
Lastly switch off the flame and add 2 tablespoons chopped coriander leaves. Also drizzle ½ to 1 teaspoon of lemon juice. Adding lemon juice is optional.
You can also serve lemon wedges while serving the shimla mirch besan bhaji, instead of adding lemon juice at this step. mix very well.
Serve capsicum besan hot or warm with some chapatis or as a side dish with dal-rice or varan-bhaat.
1. Cut capsicum in 1.5 cm cubes. Don't cut too large or they will take lot of time to cook.
full recipe -