CAPSICUM BESAN SABJI

A nutritious Maharashtrian dish, it tastes good with chapathi. Capsicum (Bell peppers) and besan (gram flour) are the main ingredients. This sabji is a dry one, so some of you would like to have some curd along with the chapathi and sabji.

Serves 4

Preparation time - 10 minutes

Cooking time – 20 - 25 minutes

Ingredients -

Capsicum/Green peppers – ½ kg (chopped)(about 5 cups)

Cumin seeds – 1 tsp

Asafetida – ¼ tsp

Turmeric powder – ¼ tsp

Red chilli powder – 1 tsp

Coriander-cumin powder – 2 tsp

Besan (Gram flour) – 6 - 8 tbsp

Oil – 4-5 tbsp

Salt to taste

Method -

Wash and dice the capsicum.

Heat 4 tbsp oil in a kadhai, add cumin seeds. When it splutters, add asafetida.

Add chopped capsicum.

Add turmeric powder, coriander-cumin powder, red chilli powder and salt.

Cover and cook on low heat – for 5-6 minutes.

When water has almost evaporated, add gram flour and stir well.

Cook uncovered for a couple of minutes, stirring in between.

Continue on low heat, adding 1 more tbsp of oil.

Stir in between till the gram flour gets cooked and browns a little.

Turn off the stove and keep covered.

After 10 minutes, check it out and fry a little more if gram flour tastes uncooked.
                                              

© Copyright 2011. Brinda Balasubramonian.