Gujarati Capsicum Besan Bhaji / Green Bell Pepper with Chickpea Flour

We all appreciate an easy, healthy and delicious dish which can be prepped up in 15 minutes – right? I got this recipe from my colleague Trupti, who is an awesome cook and always brings such delicious vegetarian dishes for lunch. It is always fun to catch up with friends and to share food, recipes, ideas and of course the chit chat and gossip are all part of it. The other day, she shared this Bhaji (Vegetarian side dish) with us and it was an instant hit; of course we all took the recipe from her to try it ourselves.

Ajwain seeds and Capsicum (Bell Pepper)

Like I said, the whole process is very simple - Ajwain is tempered in oil, and Besan (Chickpea flour) flavored with Chilly, Cumin and Turmeric is toasted in that oil and then the Bell peppers are cooked in this delicious concoction. It tastes (not texture wise) very similar Capsicum Pakora (fritters) and absolutely divine with Plain Rice, Roti, Naan or Phulka.

Ingredients

2 Lb (900gms) - Capsicum / Bell Pepper

6 Tbsp - Besan flour, Chickpea flour

1/2 Tsp – Ajwain / Bishop's weed

1 1/4 Tsp - Chilly powder

1/4 Tsp - Turmeric powder (Haldi)

1/4 Tsp - Cumin powder (Jeera)

3 - Garlic, grated

Salt

Oil (about 3 - 4 Tbsp)

 

Directions

• Heat oil in a nonstick sauté pan
• Add ajwain and sauté it for a few seconds.
• Stir in besan, chilly powder, turmeric powder and cumin powder and sauté for 2 minute to make sure that the besan(chickpea flour) is toasted and is no longer raw.
• Add the chopped capsicum, salt and grated garlic and cook until the capsicum is soft and cooked.

Note and Tips

• Cook the capsicum/bell pepper uncovered so that it is not soggy
• When you add Besan to pan make sure you don’t burn it. Neither should it be uncooked else it will taste raw.
• I always add garlic to my dishes as I love the flavor it imparts to the dish. You can skip it if you wish.
• Cut the capsicum/bell pepper in uniform shape so that it cooks uniformly.