Monday, 25 August 2008

Capsicum in besan

Honestly I do not know the name of this dish. I had it at a Maharashtrian friend's place and like more for the easy way it is done ... not to mention the time ... it can be made in a jiffy.

An extremely uncomplicated recipe, it is a life saver when you have no idea what to make or when you have run out of veggies or other stuff.

Need :

Capsicum / Bell peppers - 2 medium sized, sliced lengthwise,
Onions - sliced lengthwise
Besan / Gram flour around ½ cup
( you might need more or less depending upon the moisture released by the bell peppers and theonions )
Jeera / Cumin seeds - a pinch
Haldi / Turmeric powder - a pinch
Red chilli powder
Hing / Asafoetida - a small pinch
Cooking oil - 1 tbsp
Sugar - to taste
Salt - to taste.

How to :

Heat oil in a kadahi or wok. Add the hing and the jeera.

Then add the onions and fry a little.

Add the capsicums and fry till they turn soft.

Add salt and sugar now.

Now add the besan and keep stirring.

Add the haldi and chilli powder.

Keep stirring till the besan absorbs all moisture.

Sprinkle a little water if necessary and keep stirring till besan is done.

( If it gets too moist with the water, add some more besan ... but fry it well after that ).

Serve hot.

This will be a very dryish dish.

Great on the side with hot rotis and some dal.
I love it with dal & chawal too. :-)



12 comments:

  1. Sharmila...I know how tasty this must be...I had made with palak..it was really yummy and quick as you say...so capsicum must have been excellent!..and the picture speaks more!

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  2. looks delicious,..again somethin new for me...how wasur weekend,..?

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  3. This is called "peeth marleli/perleli simla mirchi" translates as - capsicum stuffed with chickpea flour !
    This same preparation is made traditionally in maharashtra with spring onions too and you have it with "bhakri" - For bhakris you can refer our very own 'google'
    Best Rgds,
    Sam !

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  4. Hmm....never eaten something like this before..no one really like green peppers at home, I wonder if I can make it with something else.

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  5. Srivalli
    Thanks so much!I must try with palak too. :-)

    Notyet
    Thanks! :-)

    Sameera
    Thanks for the info ... but I think what you mean is 'bharleli' that comes from 'bharna' or stuffing. And I have already posted bhakri. :-)
    Do keep visiting.

    Bharti
    You have so many options now .. Sri's palak, Sameera's spring onions and I think just thickly sliced onions and crushed peanuts will also make a fine one. :-)

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  6. Great new ideas...
    Its good to see how many variations there can be of a dish each of them being equally delicious..!!

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  7. Almost same thing is done with Okra too and it taste yummy...never tried with capsicum though...looks gud...will try sometime...

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  8. This is my favourte too! I just love the nutty flavour of besan and the sharpness of capsicum:) Its a yummy combo!

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  9. Thanks Joyeeta! :-)

    Priti
    Thanks for sharing ... never tried making this way with okra.Will do soon. :-)

    Thanks Harini!I love it when the besan dries up and starts just about to burn a little ... crispy brownish and roasting flavour. :-)

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  10. I have tasted this at a maharashtrian household too,but have never tried it..frankly I forgot about it..thanks for sharing the recipe :)

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  11. hey, just wanted to let you know I tried this out the other day. It tasted pretty good, but I think I added a little too much water, so the texture was not quite right. It's just a guess, since I've never eaten this before. Also, the besan was getting stuck to the pan quite a bit. Is that how it is and you gotta keep stirring?

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  12. Bharti
    Am so glad you tried it and thanks for coming over and letting me know.
    Yes you need to keep it stirring initially till all moisture is dried up.Then keep frying for some more time to get the fried feel ... you know ... like brownish and dry stuff.
    And yes, you should add water .. that too only sprinkle in a little ... only if you feel it is needed ... otherwise the capsicum and onions provide enough moisture.
    Don't worry ... it always happens the first time for tricky dishes like this.
    If you tread this way the second time am sure you will get it better .. coz now you know exactly what you did last time. :-)

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Thank you for sharing Kichu Khonn( a few moments ) with me in my kitchen!