My husband hates capsicum especially when it’s over cooked. The only thing he likes is deep fried capsicum fritters. I added a little twist and prepared this Capsicum Bhuna Masala recipe for dinner today and he completely loved it! Try out this quick and easy recipe to serve with Roti or Rice!
Preparation Time : 15 minutes
Serves : 3-4 persons
Green Capsicum / Green Bell Pepper / Shimla mirch : 1 cup, chopped
Onion / Pyaaz : 1, finely chopped
Tomato / Tamatar / Bilahi : 1, finely chopped
Black Mustard Seeds / Rai / Kola soriyo : 1/2 teaspoon
Besan / Gram Flour : 2 tablespoons
Turmeric / Haldi powder : 1/4 teaspoon
Garam Masala powder : 1 teaspoon
Jeera / Cumin powder : 1/2 teaspoon
Coriander / Dhania powder : 1/2 teaspoon
Refined / Mustard oil / Tel: 2 tablespoons
Salt / Namak / Nimokh as per taste
Water as required
Heat a pan and roast the Besan on low heat for 6-8 minutes till the rawness is gone and you get an aroma of roasted Besan. Remove from flame and keep aside.
Heat oil in a kadhai or pan and add the black mustard seeds. When the seeds crackle add the onion and turmeric powder. Saute till the onion is light brown. Add in the tomatoes, salt, Jeera powder, coriander powder, Garam Masala and mix well. Add 2 tablespoons water and cover cook for 2-3 minutes. When the Masala is cooked add in the chopped Capsicum. Sauté for 2 minutes while adding a little water if required so that the Masala does not burn. Now add in the roasted Besan and mix well. Sauté for a minute and remove from flame.
Serve hot with chappatis, Puri’s or Rice. I’m sure you will love the Achari taste, (pickle like) and prepare it more often.
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