Capsicum with Besan

Ingre­di­ents
Cap­sicum — 3 (300 grams)
Gram flour — 2 tbsp
Green corian­der — 2 tbsp (fine­ly chopped)
Oil — 2–3 tbsp
Turmer­ic pow­der — ¼ tsp
Corian­der pow­der — 1 tsp
Red chilly pow­der — ¼ tsp
Fen­nel pow­der — 1 tsp
Asafoeti­da — 1–2 pinch
Cumin seeds — ½ tsp
Garam masala — ¼ tsp
Salt — as per taste or more ½ tsp

Clean and then slice cap­sicum. Remove seeds and cut into ½-1 inch square pieces.

Place a pan on flame and add gram flour. Roast until it slight­ly changes it col­or and then take out in a pan. 

Put oil in a pan and place it on flame for heat­ing. Add asafoeti­da, cumin seeds, turmer­ic pow­der & corian­der pow­der .
Sauté for few sec­onds.

Now add cap­sicum, salt, red chilly pow­der, fen­nel pow­der, roast­ed gram flour and man­go pow­der. Also add garam masala pow­der and stir con­stant­ly until cap­sicum gets coat­ed nice­ly.
Cov­er the pan and let it cook on low flame. 

Open the lid and stir . Again cov­er it and cook for anoth­er 2 min­utes.

After 2 min­utes again check if Cap­sicums have not become ten­der; cov­er the pan and cook for 2 min­utes more. 

Remem­ber, Don’t over cook the cap­sicum it should be crunchy.

Cap­sicum with gram flour is ready. Take it out in a serv­ing bowl and serve with paran­tha.

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