Besan Capsicum Ki Sabzi
A simple, healthy Indian dry sabzi made from bell pepper (capsicum) and gram flour (besan). Quick to cook, tasty and perfect with roti or rice.
Ingredients
Equipment
Method
- Wash the capsicum, deseed and chop into medium-sized cubes. Keep ready.
- Heat the frying pan on low heat. Dry roast the besan for 4–5 minutes, stirring constantly until it becomes aromatic. Remove and keep aside.
- In the same pan, heat oil on medium flame. Add mustard seeds and cumin seeds. When they start to crackle, add hing if using.
- Add chopped capsicum to the pan. Stir well so it gets coated with oil and tempering.
- Sprinkle turmeric, red chilli powder and salt. Mix gently. Pour about ¼ cup water, cover the pan with lid, and cook on low-medium flame until the capsicum becomes slightly tender (about 5–7 minutes).
- Once capsicum is partly cooked and water reduces, uncover the pan and add the roasted besan in small batches. Mix thoroughly so besan coats the capsicum evenly and doesn’t form lumps.
- Stir on low heat for 1–2 more minutes so raw smell of besan disappears and sabzi becomes slightly dry but still soft.
- Turn off heat. Add chopped coriander leaves and drizzle lemon juice if using. Mix gently.
- Serve hot with chapati, paratha or as a side with dal-rice.
Notes
Dry roast besan well so that it doesn’t taste raw. Do not overcook capsicum – it should stay slightly firm, not mushy. Using a light oil like peanut or coconut helps keep this dish healthier.