Capsicum besan curry is a popular Indian dish made with bell peppers (capsicum) and gram flour (besan). The bell peppers are cooked with spices, onions, and tomatoes, mixed with besan. Together, they create a rich and delicious curry. This dish is usually served with rice or roti and makes for a satisfying and comforting meal.
Capsicum Besan Curry is a flavorful and nutritious dish made with fresh capsicum (bell peppers) and a blend of spices. To prepare, start by cutting capsicum into small squares and finely chopping onion and tomato. In a heated kadai, add mustard seeds, urad dal, and cumin seeds. Include asafoetida powder and curry leaves. Fry the mixture until the dal is golden brown. Sauté the onions until softened, then add the tomatoes and a pinch of salt, cooking until they break down. Introduce the capsicum, seasoning with sambar powder, turmeric, and salt, and mix well. Add a little water, cover, and cook until the capsicum is tender. Finally, sprinkle besan over the mixture, drizzle with oil, and stir-fry briefly to thicken. Serve this vibrant curry as a delicious side dish, perfect for pairing with rice or roti.
Capsicum Besan Curry
2
servings5
minutes10
minutesDiscover the delicious flavors of Capsicum Besan Curry, a popular Indian dish made with bell peppers and gram flour. Perfect with rice or roti!
Ingredients
Capsicum -1
Onion medium size – 1
Tomato – 1
Sambar Powder – 1 teaspoon
Turmeric Powder – 1/4 teaspoon
Besan flour – 2 teaspoons
Oil – 1 tablespoon
Mustard – 1/2 teaspoon
Urad dal – 1 teaspoon
Jeeragam (Cumin) – 1/2 teaspoon
Asafoetida powder – 2 pinches
Curry Leaves – few
Salt – 1 teaspoon or as per taste
Directions
- Start by cutting the capsicum into small square pieces.
- Finely chop the onion and tomato.
- Heat oil in a kadai over medium heat. Once the oil is hot, add mustard seeds and wait for them to start popping. Then, add urad dal, cumin seeds, a pinch of asafoetida powder, and curry leaves. Fry until the urad dal turns a light golden brown.
- Add the chopped onion to the kadai and sauté for a few minutes until it starts to soften.
- Next, incorporate the finely chopped tomato along with a pinch of salt. Continue frying until the tomato breaks down and becomes well mashed.
- Introduce the cut capsicum to the mixture, seasoning it with sambar powder, turmeric powder and extra salt to taste. Stir everything together thoroughly.
- Sprinkle a little water over the mixture, then cover the kadai with a lid. Allow the capsicum to cook until it is tender and has absorbed all the water. This ensures the dish remains moist but not watery.
- Just before removing the kadai from the heat, sprinkle some besan (gram flour) over the mixture. Drizzle a teaspoon of oil. Stir fry for a few more seconds to guarantee the besan is well incorporated and the mixture thickens slightly.
- Your capsicum dish is now ready to be served, offering a delightful blend of flavors and textures