shimla mirch ka besan ( capsicum flavoured with gram flour )

This side dish is common in maharashtrian households.This dish can be refrigerated for 2-3 days,it wont get spoiled . We usually have this side dish with daal ,rice and chapatis.I make this almost once in fortnight for my hubby,he is very fond of this  dish.Since i m a mumbaite and my native is also in maharasthra state im very much influenced by maharashtrian dishes.This i have learnt from my mom,she makes this quite often,my dad is very fond of mirchi ka besan and the combo of capsicum and besan is simply mouthwatering !

approx for 3-4 ppl

ingredients :

1 big capsicum ,chopped

11/2 cups besan ( gram four )

1 tsp fennel seeds

1/4 tsp cumin seeds

1/4 tsp hing ( asafoetida pwd )

1/4 tsp mustard seeds

2 tsps red chilli pwd ( pls adjust acc to ur taste )

2 tsps corriander pwd

1/2 tsp turmeric pwd

1/2 cup water

1/4 cup oil

salt to taste

method :

Heat oil,splutter mustard seeds,cumin seeds,add hing and capsicums.Fry capsicums for a while may be for about 5 mins.Slow the flame,add besan and keep stirring or else it will get burnt.Add all the dry masalas ,roast besan for 3-5 mins,add salt and water .Mix well and cover and let it cook on a very low heat for 10-12 mins.Occassionally keep stirring or else it might get stick to the pan.When the water is dried up completely and the raw smell in besan completly goes off,that means the besan is cooked.Here the besan is dry yet little moist and crumply.Njoy with dal and rice or dal and phulkas / chapatis !