Besan Capsicum recipe
Perfect Besan Capsicum – Ignore the rest on the web.This a very tasty Maharastrian recipe which most people do not get right while cooking.Please read the notes to understand what is to be done and what not.
Equipment
- 1 Pan Preferably non-stick
- 1 Ladle Medium sized
Ingredients
- 300 gms Green Capsicums Thin skinned, not more than 3 inches in height.
- 1 tsp Green Chilli Cayenne Pepper
- 2 tbsp Cabbage
- 0.5 tsp Ginger
- 1.5 tbsp Dhania Patta Coriander/Cilantro.
- 1.5 tsbp Cooking Oil As per your preference,
- 2.5 tbsp Besan Gram Flour
- 1 tsp Jeera Cumin Seeds
- 0.5 tsp Saunf Fennel Seeds
- 0.25 tsp Hing Asafoetida
- 0.25 tsp Haldi Turmeric Powder
- 0.5 tsp Mirchi Chilli Powder
- 0,5 tsp Salt Himalayan Pink, preferably.
Instructions
- Slice Capsicums into vertically long pieces.300 gms Green Capsicums
- Chop cabbage as finely as possible.2 tbsp Cabbage
- Chop Green Chillies and Ginger into fine pieces0.5 tsp Ginger, 1 tsp Green Chilli
- Heat the pan and put sieved besan to it. Keep stirring until it begins to change colour.2.5 tbsp Besan
- Remove the besan and transfer to a plate to cool. Put the pan on high flame and add oil to it.1.5 tsbp Cooking Oil
- Add Cumin seeds and let them crackle, now add fennel seeds, turn down the flame and add asafoetida.1 tsp Jeera, 0.5 tsp Saunf, 0.25 tsp Hing
- Keep the flame on medium and add the vertically slit capsicum pieces to it.300 gms Green Capsicums
- Fry them for a minute and add the haldi, mirchi and salt.0.25 tsp Haldi, 0.5 tsp Mirchi, 0,5 tsp Salt
- Keep stirring it for a few seconds and them cover and cook for about 15 minutes. Keep stirring in between.
- Once you see the capsicums glazing with oil, check if they are crisp and cooked by pressing with the ladle.
- Once cooked, add the roasted besan, give it a stir and cook for a few seconds. Make sure besan is coated evenly on all pieces. Now add chopped coriander, put off the flame and cover it until you serve.2.5 tbsp Besan, 1.5 tbsp Dhania Patta
Notes
I have gone through many besan coriander recipes across the internet.
All of them cut the capsicum into cubes, I tried that once and did not like the taste at all. Taste also depends on how you cut your veggies. You should cut them vertically with a thickness of about 1/4 inch.
Many of them also add or spray water, Water turns down the taste in this dish. Never add or spray water. Choose your capsicums carefully and cut them vertically, they will cook in their own moisture.
Being a Maharastrian dish, I do not see a reason to add mustard seeds or sesame seeds to this recipe. It takes best in its simple form.
Try this besan capsicum recipe and your entire family will love it
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