Besanwali Bell Pepper
August is here! And there’s no sign of getting the climate a bit warmer in this part of the world… Although I love my sweaters, jackets, scarfs, shawls, I’m so much willing to have some sunshine these days! This gloomy, sulky weather isn’t that inspiring… :(
Well I keep making quick-fixes due to super cold kitchen! I must say one thing here that I love quick-fixes as much as I enjoy cooking the things from scratch… I’m someone who prefer applying my energy and thoughts into the bringing out flavors from fresh produce (i.e. yummylicious pizza toppings, perfectly sauteed mushrooms etc.) rather than making pizza base, wraps, breads at home (from scratch) ;) So in short, something that’s quick, full of flavors, healthy and well-balanced… is always welcome :)
It’s been quite a while since I posted any Indian curry/subzi here on this space and today is the time! Having lived with Maharastrian neighbours around, I know many of their dishes by now… One of my absolute favorite dish was ‘jhunka’ (or Zunka) which that neightbour aunty used to make for my mum using radish leaves, besan and a few spices! And to have that with hot phulka was a pure blissssssss… <3 I didn’t have radish leaves this week so I recalled another dry subzi that can be made similarly – “Besanwali Shimla Mirch”. Again, I didn’t have enough of capsicum to feed 2 of us… but I had 5 big red bell pepper in veggie tray :P Weird, I know… So I went ahead with using one of those red beauties…
Is it an authentic one? I don’t think so… It’s something that I make with no strict thoughts in mind! A few ingredients… and a few mins :) You’ll get it ready to eat…
1 Red Bell Pepper
3-4 tbsp Besan (Gram Flour)
1/2 tsp Ginger Paste
1 Red Chilly, finely chopped (I used medium spicy one)
1/2 tsp Turmeric Powder
1 tsp Coriander Powder
1/4 tsp Garam Masala
Salt, to taste
1 tbsp Lemon Juice (or 1 tsp Amchur Powder)
1/4 tsp Cumin Seeds
1/4 tsp Mustard Seeds
A pinch of Asafoetida
2 tbsp Oil
STEP TO FOLLOW:
- Wash and deseed the red bell pepper and cut it into cubes or dices.
- Heat a small pan and roast besan until it starts changing color (will take around 4 mins). Transfer it to a bowl.
- Heat oil in the same pan and add mustard seeds.
- Once it splutters well, add cumin seeds, asafoetida, ginger paste and chopped red chilly into it.
- Saute for a while and add bell pepper along with salt and turmeric powder.
- After a min of cooking (make sure it retains crunchiness), add all the spices and lemon juice.
- Saute it well and then add besan into it (in the batches to keep it lump-free).
- Coat the bell pepper nicely with besan and drizzle some water over it.
- Cook for a min or 2 and turn off the heat!
- It’s ready to serve :)
- You can make it using capsicum, radish, radish leaves, methi, onions too :)
- I prefer not to add onions in this dish to keep the flavors simple! You can if you want to…