Shimla Mirch Besan/ Sukha Besan/ Capsicum dish

#shimlamirchbesan#sukhabesan

#capsicumdish

#besan#sidedishes#vegetables

Ingredients: 1 cup of squared cut capsicum (1.5 cm size), 2 cups besan or gram flour, 4 red dry chilli, 2 tsp mustard seeds, 1 tsp asafoetida, 1 tsp cumin seeds, 2 tsp fennel seeds, 2 tsp dry mango/ amchur powder, 1 tsp sugar, 2 tsp turmeric powder, salt to taste, 1 big tbsp oil

Preparation time: 20 min

Recipe:

1.       Heat a pan and add oil. Heat the oil for seasoning. Add mustard seeds, cumin seeds, fennel seeds, and asafoetida and red chillies.

2.       Add capsicum to this and sauté for 2-3 minutes till it changes color on medium gas.

3.       Add besan to this and parch at low gas for 2 minutes by continuously mixing the ingredients. Then turn the gas at medium flame and parch for another 2-3 minutes with continuous stirring till the besan color changes to golden. This will ensure that the besan will not taste raw or stick to the teeth.

4.       Now, add turmeric powder, amchur powder and salt. Mix well.

5.       Sprinkle half a cup of water in this and add sugar. Mix the mixture well and sprinkle some more water. Cover with lid and turn the gas low. Allow it to cook for 3 minutes or so.

6.       Remove the lid and check if the besan is cooked or not (check its stickiness in between fingers). If it sticks, then sprinkle some water (don’t add much water or else it will become damp, we are making a dry besan) and mix well. Do not cover with lid now. Allow it to cook on low gas for 5 minutes. Keep stirring intermittently. Leave it open in order to make it sukha/ dry.  

7.        The Sukha besan is ready.

Tips: Instead of amchur powder, you can as well use raw green tomato. One chopped tomato should be added along with capsicum and cooked. Fenugreek Leaves can also be used instead of capsicum to make methi besan.