On my way to recovery, with spurs of intermittent coughs and an inhaler constantly plugged into my nostrils, I am back to blogging with this recipe for Besan wali Simla Mirch that has been my favorite for long. I have been looking forward to share this with you for a while, however each time we make it, it's wiped clean till the last bit. It was hard to save this portion for this post! That gives you an idea of how much we love it. It's a simple dish where green bell peppers are paired with roasted gram flour and other spices bringing out amazing flavors. On days when I am time pressed to make a simple dal to pair along, this recipe comes a savior as it takes care of both the vegetable and dal in a single dish. We usually serve this as a side dish for chapatis / phulkas along with salads. I hope you enjoy it as much as we do.
Besan wali Simla Mirch
1/2 cup gram flour / besan
3 medium sized capsicums, diced
1 inch Ginger, grated
1 tbsp. Oil
1 tsp. Mustard seeds
1 tsp. Red chili powder
1 tbsp. Coriander powder
1 tsp. Turmeric powder
3-4 tsp. Water
A generous pinch of asafoetida (hing)
1 tsp. sugar
Salt to taste
In a wide mouthed pan, dry roast the gram flour (besan) it till it changes color slightly. The flour should smell fragrant as it is being roasted. Remove from the pan and set aside to cool.
Heat oil in a pan. Add mustard seeds and fry till the seeds crackle. Add hing and chopped ginger and fry for a minute. Then add the diced capsicum along with turmeric powder and saute it for few minutes till it's cooked, yet has a nice crunch. Add chilli powder, coriander powder, salt and sugar to taste and saute further on a low flame.
Add the roasted gram flour, sprinkling a couple of teaspoons of water into it. Cook on low flame for 10 mins. Transfer to a serving dish and garnish with coriander leaves. Serve hot with rotis or as sides with steaming hot rice.