This bright, cheerful, delicate tasting dish is from Maharashtrian Cuisine. The creaminess of the chick pea flour balances beautifully with the crunchy juiciness of the capsicum. This yummy side dish, pairs well with hot phulkas rubbed with some ghee. Enjoy!
- Capsicum - 3 (450g), wash, remove stalk and seeds and cut into small pieces
- Besan (chickpea flour) – 4 tablespoon (60g)
- Onion – 2 (100g) - chopped
- Garlic – 3 cloves (10g) - chopped
- Green chilies – 2(10g) - chopped
- Turmeric powder – ½ tsp
- Coriander powder – 3 tsp
- Red chili powder – 1 tsp
- Mustard seeds – ½ tsp
- Cumin seeds – ½ tsp
- Asafoetida (hing) – a pinch
- Salt – to taste
- Oil – 2 tbsp
- Heat a heavy bottomed pan. Roast the chick pea flour over low flame till it gets aromatic. Stir continuously and make sure that it does not change colour. This should take 2-3 mins. Transfer to a bowl.
- Put the pan back on heat, add the oil. Add mustard seeds and when they crackle, add the cumin seeds and asafoetida. Cook for 10 - 15 seconds more.
- Now add the chopped onion, green chilies and garlic and sauté over medium flame till the onions become translucent.
- Add the chopped capsicum and salt and cook for 4 - 5 mins till the capsicum wilts and gets partially cooked.
- Add turmeric powder, red chili powder and coriander powder, mix well.
- Now sprinkle the roasted chick pea flour little by little. Keep stirring to avoid the flour to become lumpy.
- Cover and cook the curry over medium flame till the capsicum are cooked, but still crunchy. This will take about 2 - 3 minutes.
Serve hot with phulkas rubbed with ghee.
That's it! This yummy, gluten free, grain free, dairy free, vegetable dish is ready 🙂