Theme: Main Course
Dish: Pepper Besan Curry (Capsicum besan dry curry)
There are days where all you need is a simple curry that takes no time to put together. Today's recipe fits the bill because in this dish all the ingredients are mixed together first and then cooked until done -- no fuss, no mess.
This is a very simple dry curry made with bell peppers and besan. I used a combination of different colored peppers, but just green peppers will also taste great here.
Recipe is from a newspaper cutting that my MIL brought for me a while back. It is featured along with Masala bhath and other Maharashtrian dishes, not sure how authentic this dish is though.
Ingredients:Bell Peppers - 3 medium, finely chopped
Besan (Chickpea flour) - ½cup
Red chili powder - 1tsp (adjust as per taste)
Turmeric - ¼tsp
Ajwain (vaamu) - 1tsp
Sugar - 2tsp (optional)
Mustard seeds - 1tsp
Asafoetida (Hing) - ¼tsp
Salt - to taste
Cilantro - 3tbsp, chopped
Method:- In a mixing bowl, combine besan, red chili powder, turmeric, ajwain and salt.
- Add the chopped peppers and mix well so that the dry masala coats the peppers.
- Heat 2tbsp oil in a non-stick pan; add mustard seeds and cook until they start to splutter. Add hing and cook for 15 seconds.
- Next add the pepper mixture; cook covered on medium-low flame, stirring occasionally, until peppers are cooked through and tender.
- Garnish with chopped cilantro and serve with either rice or roti.
Lets check out what my fellow marathoners have cooked up today for BM# 31.
