Capsicum sabzi with Besan - Recipe with step by step pictures

Serving - 2

Ingredients

Capsicum - 2 (Remove the seeds and cut into small pieces)

Besan (Chickpeas flour) - 1 cup

Onion - 1 (finely chopped)

Garlic paste - 1 tsp

Red chili powder - 3/4 tsp

Turmeric powder - 1/4 tsp

Mustard seeds - 1/2 tsp

Cumin seeds - 1/2 tsp

Pinch of asafoetida

Curry leaves - 2 strands

Oil - 2 tbsp

Salt to taste

Procedure

• Heat oil in a pan. Add mustard seeds, cumin seeds, pinch of asafoetida and curry leaves. Let them splutter. Add chopped onion and saute till it turns translucent.
• Add garlic paste and saute till raw smell from garlic goes away. It may take few seconds.
• Add capsicum, red chili powder, turmeric powder and salt to taste. 

• Mix well and cover the pan. Let it cook for 3-4 minutes till capsicum turns tender. Keep stirring in between. (You may add some coriander powder and cumin powder to add extra flavor.)
• Add besan and mix well. Sprinkle little water and reduce the heat. Let it cook covered for about 5-6 minutes. Make sure heat is low to avoid burning at bottom. Keep stirring in between. 
• Switch off the heat and serve hot with roti.