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Capsicum Besan Subzi
- Duration: 25 minutes
- Serves: 2 to 4 people
Spice Level: Low
Remember to not cover and cook this dish as that will make it soggy. Also, always roast the besan on a low flame and make sure that it does not change colour or get burnt. Roast only till the point the aroma has begun to waft out.
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Capsicum besan subzi is a well-known Maharashtrian dish that is tossed in spices and prepared using dry-roasted besan. It goes well with both rice and rotis. And the best things about it are that it takes little time to prepare and that it is a flavourful side-dish containing the goodness of capsicum.
- Capsicum (Shimla mirch) (2)
- Onion, finely chopped (2)
- MTR Lal Mirch/Red Chilli Powder (½ tsp)
- MTR Dhaniya/Coriander powder (½ tsp)
- Cumin seeds (jeera) powder (½ tsp)
- Cumin seeds (jeera) (½ tsp)
- Oil (2 tsp)
- Gram flour (besan) (4 tbsp)
- Salt (to taste )
- MTR Garam Masala (¼ tsp)
- Curry leaves (kadipatta) (5 to 6 )
- Heat a pan and dry-roast the besan in it for 4 to 5 mins on a medium flame. Set aside.
- Thoroughly wash, de-seed and chop up the capsicum into small cubes.
- Heat oil in a non-stick kadhai and toss in the jeera. As it begins to crackle, add in the onion pieces and keep stirring till they have turned translucent.
- Next, add in the roasted besan.
- Then, add in the capsicum cubes, the MTR Lal Mirch/Red Chilli Powder, MTR Dhaniya/Coriander Powder, jeera powder, salt and MTR Garam Masala.
- Cook on a medium-to-low flame. Keep stirring intermittently so that the mixture doesn’t burn.
- Serve hot with roti or rice.