Saturday, July 21, 2012

Capsicum with Chickpeas flour / Besan Shimla Mirchi

Time 20 min
Capsicum 2 big cut lenghwise
Chickpeas flour /besan 2 tbsp 
Oil 2 tbsp
Cumin seeds 1 tsp
Asafoetida 1/2 tsp
Cumin coriander powder 1/2 ts
Red chilly powder 1tsp
Amchur powder 1/2 tsp
Salt to taste

Dry roast besan in a non stick pan with 1/4 tsp. asafoetida, cumin coriander powder and little salt on a low flame for 5-6 min. Stir continuously to avoid burning. Keep it aside.
Heat oil in pan.Add cumin seeds, after it crakles, add red chili powder, stir for a min, then add capsicum & salt (keep in mind that u have added salt to the besan). Mix well. Cook arround 7-8 min till it becomes soft.
Then add amchur powder mix well. Then sprinkle besan and then mix well, then sprinkle 2 tbsp water, mix well. Cook covering lid till it is done (About 5-6 min). Stir upside down while cooking.  Serve with chapati.

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