Capsicum Besan Sabji
Ingredients
2 tablespoons chickpea flour
1 1/2 teaspoon red
chilli powder
1 teaspoon ground
cumin
2 teaspoons ground
coriander
Salt
1 1/2 tablespoon
vegetable oil or ghee
1 teaspoon black
mustard seeds
1 small onion chopped
1 cup de-seeded and
chopped green bell pepper (1/2 inch squares)
Method:
1.
Mix chickpea flour, red chilli, cumin, coriander, and a pinch of
salt in a small bowl. Place this spiced flour mix in a cast iron pan and cook
over medium heat until fragrant but not browned, about 1 minute. Transfer to a
bowl.
2.
Return pan to medium heat and heat oil or ghee until shimmering.
Add the mustard seeds and cook, stirring, until they splutter, about 30
seconds. Add the onion and fry until slightly soft but not browned, about 1
minute. Add the chopped bell pepper, a pinch of salt and stir until fragrant
and the mixture is coated with the ghee/oil, about 1 minute. Reduce heat to low
and allow the juices of the bell pepper cook it through, about 5 minutes. Stir
at intervals to make sure it doesn't stick to the pan.
3.
When the bell peppers have softened, add the spiced flour mix
and stir vigorously to blend the flour with the oil and juices in the pan,
until it resembles a scrambled egg consistency, about 1 minute. Stop stirring
and allow the dish to cook for 1 minute longer. Season to taste with salt.
Serve hot with rotis and deal tadka.
