Besan Capsicum Ki Sabzi Recipe
Besan is widely used in Rajasthan as traditionally it was very tough to grow vegetables in dessert, so besan would be used along with the basic vegetables like onions to create a balanced healthy meal. Besan as sabzi is a traditional method but now the cuisine is developing to include more vegetables, so that it is healthier yet carries the traditional taste of Rajasthan.
Serve Besan Capsicum Ki Sabzi with Phulka, Pitor Ki Sabzi and rice for a perfect meal.
You can also try other dry vegetable recipes such as
10 M
40 M
50 M
4 Servings
Ingredients
- Cooking oil , as required
- 1-1/2 cups Gram flour (besan)
- 2 Onion , sliced
- 1/2 Red Bell pepper (Capsicum) , chopped
- 1/2 Yellow Bell Pepper (Capsicum) , chopped
- 1 teaspoon Red chilli powder
- 1/2 teaspoon Turmeric powder (Haldi)
- Water , as required
- Coriander (Dhania) Leaves , as required to garnish, finely chopped
How to make Besan Capsicum Ki Sabzi Recipe
To begin making the Besan Capsicum Ki Sabzi recipe, in a deep pan, boil the chopped peppers in 2 cups of water and once tender drain and keep aside.
Sieve besan twice so that there are no lumps and keep aside.
In a heavy bottom pan, heat oil and add sliced onions and fry till slightly browned.
Add dry masalas and capsicum to the same and saute for about 2 minutes.
Add besan to this with hand slowly and stir using the other, taking care there are no lumps.
Sprinkle some water, cover and cook for about 5 to 6 minutes till the sabji is cooked and darker in colour. Garnish with chopped coriander and it is ready to be served.
Serve Besan Capsicum Ki Sabzi with Phulka, Pitor Ki Sabzi and rice for a perfect meal.
Monika Manchanda
Monika is ex-IT person turned into a Food Blogger, Consultant, Home Baker and an Amatuer Food Photographer. From one role to many, she feels it's been an exciting journey. She is also the author of the hugely popular food blog "Sin-A-Mon Tales" in which she shares her reviews, recipes and food stories from her travels and childhood. She also writes for many online websites and publications. She is also an avid reader, an obsessive traveller and is always looking for food history and culture.
