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Wednesday, September 5, 2012

Capsicum sabzi with besan

This is a very dry sabzi  that can be made very quickly.And hence apt for dabbas to office, college, travel etal .It is very tasty as well ! This sabzi type is called pheet pherun bhaaji in Marathi  ( pheet meaning  atta ,pherun meaning mixed & bhaji meaning sabzi ).

Ingredients : 2 medium sized capsicums -finely chopped, 1 medium sized onion finely chopped, 1 tbsp besan,1 tbsp oil,1tsp jeera , 1/2 tsp haldi,1/4 tsp hing, 1/2 tsp red chilli powder,salt to taste.

Method : Dry roast the besan in kadhai without any oil till it slightly changes colour. Keep aside by taking out the besan in a plate.

In the kadhai ,put oil & warm it on gas.Put jeera into the oil.When jeera pops up,add hing & haldi.Then add chopped onions & saute till the onions  turn transluscent.Now add chopped capsicum & saute .Cover kadhai with a lid Let it cook for five minutes .Add salt & mix well.Let it cook covered with lid for a minute.Next add red chilli powder & mix.Let it cook for another minute.Now add the besan & mix.Let it cook for 1-2 minutes covered with a lid.

To add tanginess,a slice of lemon can be squeezed & mixed with the sabzi.

Then put off the gas.The sabzi is ready.Serve with chapatis.This sabzi can be made by using finely chopped bhindis or even finely chopped spring onion shoots in place of capsicum.

I can eat this sabzi just like that -I don't even need rotis !

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