Capsicum besan sabzi is a maharashtrian cuisine made with capsicum and besan flour. I have no idea about this delicious sabzi until I tasted at my friend Anjana's place. It was so different and scrumptious. It is very easy to prepare in 20 minutes. It goes well with rice as well as rotis. It can alsoo be served as a side dish with dal rice and khichdi. In marati language it is called Bhopla Mirch Chi Peeth Perun Bhaji, where Bhopla means bell pepper and peeth means floor. My husband loved it Thank you for the recipe Anjana 😀
INGREDIENTS:
Capsicum - 3
Besan flour - 3 tsp
Red chilli powder - 1/4 tsp
Coriander powder - 1 tsp
Garam masala - 1 tsp
Turmeric powder - 1/4 tsp
Salt - to taste
TO TEMPER:
Oil - 2 tsp
Mustard seeds - 1/2 tsp
Cumin seeds - 1 tsp
Ajwain - 1/4 tsp
HOW TO MAKE:
Cut capsicum and remove seeds. Cut in to pieces either small or medium as you like. Heat oil in a kadai / pan splutter mustard seeds add cumin seeds and ajwain. Add capsicum.
Stir well, add red chilli powder, coriander powder, garam masala and turmeric along with needed salt. Stir often and cook until it get tender. Do not add water. Capsicum need not to be cooked fully.
Meanwhile dry roast besan flour until the raw smell goes off. Once the capsicum tendered add fried besan flour and stir well. Check salt and add if needed. Cook for 5 more mins until it blend well.
Serve with rice or rotis.
TIPS:
Multi color capsicum can be added for more colorful.
Asafoetida can be added instead ajwain, both can be added too.
Capsicum leaves water, so do not add water.
Try the same method for making bhindi, plantain, potato and beans as well.
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