Learn how to make capsicum besan sabji in today’s blog post. Capsicum Besan Sabzi is a simple, quick to make and delicious preparation that you could prepare for your kids to carry in their tiffin. A wonderful pairing of crunch of capsicum and the roasted besan that goes oh-so-well with chapati/parathas or even rice and Amti.
This preparation has its root in Maharashtra. Peeth Perun is a technique of cooking wherein gram flour is typically introduced in veg preparation little by little and assimilated into the preparation. This is done few times until the desired consistency is achieved. Two of the most popular preparations made with this technique are using Capsicum (Bhopli Mirchi/Dhobli Mirchi) and Spring Onions (Kandyachi paat). In this blog, I am showing how this preparation is made using Bholpi Mirchi.
Gram Flour: – To being with Gram flour needs to be slightly roasted. It should be just enough roasted until a pleasant aroma begins to emanate from the pan and the color slightly changes. Do not roast too much (until it becomes brown).
Bhopli Mirchi (Capsicum): – Capsicum must be chopped into medium sized pieces. I prefer cutting it not too large like in Kadhai Paneer or too fine as in a Bhurji, but medium sized pieces are desirable.
Often, our readers/viewers have this query, should they add capsicum seeds to their preparation or remove it completely. It depends. There are two aspects that you could consider here- taste and health benefits. From perspective of taste, seeds may be chewy and tasteless and adding absolutely nothing to the dish, but it has great health benefits. Both seeds and placenta (white part inside the bell pepper) are nutrient rich. Seeds are rich in protein, fiber, and several nutritionally valuable minerals. You can read more on this in this research paper
Onions: – Onions are cut in same size as capsicum. It must be cooked only until it becomes soft. We don’t want to caramelize it.
Spice powders: – This preparation is one of the common ones which is often prepared for tiffin (lunchbox) or as a comfort food. So, you don’t want to add an elaborate list of spices or grind any special masala powder. Most of Indian households have these basic spices available in their pantry shelf- red chili powder, coriander powder, turmeric powder, cumin powder and garam masala powder.
Make this simple, quick to make and delicious preparation that you could prepare for your kids to carry in their tiffin. A wonderful pairing of crunch of capsicum and the roasted besan that goes oh-so-well with chapati/parathas or even rice and Amti. If you are visual learner then watch video below for How to make capsicum besan sabji. Share your comments in the comment section.
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Cook time:
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Serves: 3-4
- 300 gms Capscium - finely chopped
- 70 gms Onions- finely chopped
- 4-tbsp Gram Flour (Besan)
- ½-tsp Mustard Seeds
- Curry Leaves
- ¼th-tsp Asafoetida Powder
- 4 Cloves- chopped
- 1-tsp Red Chili powder
- 1-tsp Coriander powder
- ½-tsp Turmeric powder
- ½-tsp Cumin Seeds powder
- ½-tsp Garam Masala powder
- Salt to taste
- Cooking Oil
- We will start with roasting besan on low-medium heat. Roast for 3-4 mins on low heat. When besan turns light brown, it can be removed from heat.
- Heat 2-3 tbsp cooking oil in a Kadhai. Add Tadka ingredients- Mustard Seeds, Hing, Curry leaves and chopped garlic.
- Cook until garlic turns light brown in color. Add chopped Onions. Cook until Onions turn soft. Cook for 4-5 mins.
- Add dry masala powder- red chili powder, coriander powder, turmeric powder, cumin seed powder. Mix well. Cover and Cook. Cook for 2-3 mins.
- Add chopped capsicum and mix well. Add 1-2 tbsp water. Cover and Cook. Uncover after 3-4 mins.
- Capsicum should be softer now. Add about 1.5 tbsp Besan and mix well. Cook for 1-2 mins.
- Add about 1.5 tbsp Besan and mix well. Cook for another 1-2 mins.
- If vegetable becomes dry, add 1 tbsp cooking oil and mix well.
- Add garam masala, salt to taste and mix well. Uncover after 2 mins.
- Serve hot with Phulkas/Parathas.
Click to watch recipe video
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