Capsicum Besan Sabji
Try this Capsicum Besan Sabji when you want a quick and easy way to make a delicious and flavorful dish! This recipe features stir-fried green peppers with chickpea flour and Indian spices that will impress your taste buds.
Servings: 4
Video
Ingredients
- ¼ cup besan (gram flour)
- 2 tablespoon oil
- 1 teaspoon mustard seeds
- 1½ teaspoon cumin seeds
- 1 green chili finely chopped
- ¼ teaspoon asafoetida
- 3 large green peppers diced (capsicum)
- Salt to taste
- ½ teaspoon turmeric powder
- 1 teaspoon Kashmiri red chili powder
- 1 teaspoon cumin powder
- 1 teaspoon coriander powder
- ¼ teaspoon sugar (optional)
- ½ teaspoon amchur powder or lemon juice to taste
- 2 tablespoon roasted unsalted peanuts (coarsely crushed)
- 2 tbsp finely chopped coriander leaves
Instructions
Preparations
- Rinse the green peppers thoroughly with water, and remove the seeds and stalks. Then, cut them into cubes and set aside.
Roasting The Besan
- Heat a pan on low-medium heat and add besan. Dry roast the besan until it is light and aromatic, and the rawness is removed.
- Stir the besan continuously to prevent it from burning and changing its color. It will take about 5-6 minutes. Transfer the roasted besan to a bowl and set aside.
Making The Capsicum Besan
- Heat the oil in the non-stick pan over medium heat. Add the mustard seeds and toast them until they start to pop.
- Add the cumin seeds and allow them to sizzle. Then add chopped green chilis and asafoetida and stir well.
- Add diced bell peppers and mix well. Then, add salt, turmeric powder, red chili powder, cumin powder, and coriander powder and mix well to combine.
- Sprinkle a few drops of water into the pan, and continue to cook the green peppers on medium heat.
- Cook them for 6-8 minutes, until the bell peppers are crisp-tender, stirring occasionally.
- Sprinkle one tablespoon of roasted besan all over the Sabji and mix well. Then, gradually add the remaining besan and mix well after each addition.
- Add one or two tablespoon of water to the Sabji and mix well to coat the peppers with the besan. Continue to cook for 5-6 minutes, stirring occasionally, making sure the besan does not burn.
- Finally, add sugar, amchur powder or lemon juice, crushed peanuts, and chopped coriander leaves. Mix well, taste, and adjust the salt as needed. Turn off the heat and serve the Sabji hot.
Serving Suggestions
- Capsicum Besan Sabji tastes excellent with plain Roti or Puri. It can be served with Paratha as well.
- This Shimla Mirch Besan Sabji is excellent for serving as a side dish with rice and dal or rice and Kadhi.
Storing Suggestions
- Capsicum Besan Sabji tastes best on the day it is cooked; however, you can store any leftovers in the refrigerator for up to 2 days.
- To reheat, microwave the Sabji for a few seconds or on the stovetop until heated.
Notes
- Besan: It is essential to roast the besan until the rawness is removed. Roasting will take about 5-6 minutes on low-medium heat. Once properly roasted, the flour will become fragrant, light, and easily movable in the pan. Raw besan in the Sabji will not taste pleasant.
- Capsicum (Green Bell Peppers): If you like to use colored bell peppers, feel free to use them. However, use fresh and tender bell peppers for the best taste.
- Cooking: While cooking the Sabji, stir regularly to prevent the bell peppers from burning. Also, do not overcook the peppers if you like the tender-crisp texture. But, if you prefer the soft texture of bell peppers in this Sabji, you may need to cook the Sabji a little more.
Nutrition (Approximate Values)
Calories : 124kcalCarbohydrates : 11gProtein : 3gFat : 8gSaturated Fat : 1gPolyunsaturated Fat : 2gMonounsaturated Fat : 5gTrans Fat : 0.03gSodium : 47mgPotassium : 261mgFiber : 3gSugar : 4gVitamin A : 350IUVitamin C : 73mgCalcium : 31mgIron : 2mg
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