Friday, November 1, 2013

BHOPLI MIRCHI CHI PEETH PERUN BHAJI ( CAPSI. BESAN STIR FRY)

BHOPLI MIRCHI CHI PEETH PERUN BHAJI ( CAPSICUM BESAN STIR FRY)

I came across this recipe for a dish made of capsicum and besan from Poonam Borkar's very impressive blog, Maharashtrian Recipes Online.

I didn't have the authentic Kanda Lasun chutney recommended by Poonam, but as suggested by her in another recipe, I used a combination of red chilli powder, coriander powder, and garam masala powder instead.

It was tasty with rotis.

Ingredients:
  • Capsicum, medium-sized, 5-6
  • Besan, (gram flour), 1 cup
  • Onion, 1
  • Garlic cloves, 5-6
  • Mustard seeds, 1/2 tsp
  • Cumin seeds, 1 tsp
  • Turmeric powder, 1/4 tp
  • Kanda Lasun Chutney, 3 tsp ( * I used 1 tsp of red chiil powder, 1tsp of coriander powder + 1/2  tsp of garam masala powder)
  • Lemon juice, 2 tsp
  • Oil, 1 and 1/2 tbsp
  • Salt, to taste
Method:
Cut capsicum into half and remove seeds. Wash them thoroughly under cold running water to remove left over seeds, if any.
Cut into small cubes and keep aside.
Chop the onion into small pieces and mince the garlic.
Heat oil in pan. Add mustard and cumin seeds. Allow them to crackle nicely. Add onion and garlic. Saute till translucent. Add minced ginger and saute till raw smell goes away.
Then add capsicum, turmeric powder, and salt to taste.
Mix and cook covered for 2-3 minutes.
Add Kanda Lasun masala and again cook for a couple of minutes till the capsicum is three-fourths done.
Sift the besan little by little directly into a pan and mix continuously.
Cover and cook for 3-4 minutes on low heat. Keep stirring in between.
Add lemon juice and mix.
Switch off the heat and serve hot with " phulkas" or chapatis.