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Blogging Marathon# 31: Week 3/ Day 3

Theme: Main Course

Dish: Pepper Besan Curry (Capsicum besan dry curry)

There are days where all you need is a simple curry that takes no time to put together. Today’s recipe fits the bill because in this dish all the ingredients are mixed together first and then cooked until done — no fuss, no mess. 

This is a very simple dry curry made with bell peppers and besan. I used a combination of different colored peppers, but just green peppers will also taste great here.

Recipe is from a newspaper cutting that my MIL brought for me a while back. It is featured along with Masala bhath and other Maharashtrian dishes, not sure how authentic this dish is though.
Print Recipe
Pepper Besan Curry (Capsicum Chickpea flour dry curry) Yum
Pepper Besan Curry (Capsicum Chickpea flour dry curry)
Course side dish
Cuisine maharashtrian
Prep Time 10 minutes
Cook Time 20 minutes
Servings
serving
Ingredients
  • 3 Bell Peppers - medium, finely chopped
  • ½ cup Besan (Chickpea flour)
  • 1 tsp chili powder Red (adjust as per taste)
  • ¼ tsp Turmeric
  • 1 tsp Ajwain (vaamu)
  • 2 tsps Sugar (optional)
  • 1 tsp Mustard seeds
  • ¼ tsp Asafoetida (Hing)
  • to taste Salt
  • 3 tbsps Cilantro - chopped
Course side dish
Cuisine maharashtrian
Prep Time 10 minutes
Cook Time 20 minutes
Servings
serving
Ingredients
  • 3 Bell Peppers - medium, finely chopped
  • ½ cup Besan (Chickpea flour)
  • 1 tsp chili powder Red (adjust as per taste)
  • ¼ tsp Turmeric
  • 1 tsp Ajwain (vaamu)
  • 2 tsps Sugar (optional)
  • 1 tsp Mustard seeds
  • ¼ tsp Asafoetida (Hing)
  • to taste Salt
  • 3 tbsps Cilantro - chopped
Pepper Besan Curry (Capsicum Chickpea flour dry curry)
Instructions
  1. In a mixing bowl, combine besan, red chili powder, turmeric, ajwain and salt.
  2. Add the chopped peppers and mix well so that the dry masala coats the peppers.
  3. Heat 2tbsp oil in a non-stick pan; add mustard seeds and cook until they start to splutter. Add hing and cook for 15 seconds.
  4. Next add the pepper mixture; cook covered on medium-low flame, stirring occasionally, until peppers are cooked through and tender.
  5. Garnish with chopped cilantro and serve with either rice or roti.
Recipe Notes

Lets check out what my fellow marathoners have cooked up today for BM# 31.

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11 thoughts on “Pepper Besan Curry (Capsicum Chickpea flour dry curry)”

  1. Pavanithisis a true Gujju recipe…with a little difference.Thanks for reminding, it has been a real long time since I made these.looks and tastes awesome.

  2. [email protected] says:

    Im craving something like that for lunch. I love almost anything that’s made with besan like that – including methi and besan. I have capsicum and besan on hand – this might be dinner!

  3. That’s a neat way to do it, Pavani- mixing first and then sauteeing. Usually I stir fry the veggies first, then sprinkle besan and cook some more.

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