Capsicum Besan Subji
Ingredients Needed
Green Bell peppers / Capsicums - 1 big
Gram Flour / Besan - 3/4 cup
Chili powder - 1 tsp
Turmeric powder a pinch
Salt to taste
Sugar a pinch (opt)
Coriander leaves handful
Mustard Seeds
Hing a pinch
Oil - 2 tbsp
Water to sprinkle
How to make the Capsicum Besan Subzi
Wash and pat dry the peppers. Chop into 1/2 inch pieces.
In a bowl, combine gram flour, chili powder, 1/2 tsp turmeric, salt and sugar (if adding). Do not add water.
Heat oil in a non stick pan. Add mustard seeds, asafoetida. Add peppers and fry till peppers are half tender.
Now add gram flour and mix well until all the pieces are well coated with the flour. Fry for sometime over medium heat.
Keep tossing the bhaaji until crisp and golden. Sprinkle water over the subji and continue cooking.
Garnish with cilantro/coriander leaves and serve hot with chapati.
Notes:
Though the recipe says not to add any water, I felt adding water would make it more even and not very dry.
vaishali sabnani says
This might be traditionally Maharashtrian, but is also made by Gujaratis..no , water is not used at all, it is a dry saute..and depending on the besan used dryness of the dish can be observed.like the thali..and your obsession:)
Finla says
Looks so yumm. And love the whole thali too.
Champa says
I love this. It has been a long time since I made it though. Looks nice.