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

Ingredients :

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

Method :

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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