Jain Capsicum Besan
Capsicum besan coats peppers in roasted gram flour, made without onion or garlic.
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20 mintotal
Prep 5 min · Cook 15 min
- Serves
- 2
- Difficulty
- Easy
- Spice
- Mild
Ingredients
Quantities are for 2 servings.
You'll need: Stovetop.
Method
Heat oil in a wide pan or kadhai on medium heat. Add cumin seeds and let them splutter.
Add the diced capsicum. Toss well to coat the pieces in oil and sauté for 4-5 minutes until they are slightly blistered and tender-crisp.
4–5 min
Turn the heat down to low. Sprinkle turmeric powder, red chilli powder, coriander powder, and salt evenly over the capsicum. Mix well.
Gradually sprinkle the dry roasted gram flour (besan) over the vegetables, stirring continuously so it doesn't form lumps.
Cook the mixture uncovered on low heat for 3-4 minutes. The besan will absorb the residual oil and moisture, clinging to the capsicum pieces like a dry crust.
3–4 min
Turn off the heat. Sprinkle dry mango powder (amchur) for tanginess and toss gently. Serve warm.
How to tell it's done
Snappy, sweet green bell peppers generously dusted with a dry, nutty, spicy, and sour crumbly chickpea flour mixture.
Nutrition
Per serving, from 2 servings.
155kcal
Where the calories come from
- Protein2.7 g7%
- Carbohydrate10.3 g25%
- Fat12.4 g68%
- Sugars
- 3.6 g
- Saturated fat
- 1.9 g
- Fibre
- 3.4 g
- Sodium
- 789 mg
- Potassium
- 303 mg
- Calcium
- 30 mg
- Iron
- 1.6 mg
Estimated by calculation from the ingredient list, using USDA FoodData Central. Not a laboratory analysis.
Getting it right
Tip
Never add water to this dish. The natural moisture of the capsicum combined with the oil is perfectly sufficient to cook the gram flour into a crumbly coating.
What to serve it with
An absolute tiffin-box favorite. It stays fresh all day and tastes wonderful with plain Parathas or Dal-Rice.
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