Capsicum dry curry | capsicum besan subzi

Capsicum |Bell pepper ,so far i have used in sambar, paneer curries and other north Indian side dish but never tried a recipe only with capsicum and especially a dry curry. This recipe i learnt from my friend who taught me the Spring onion curry and this capsicum curry was enjoyed by everyone at home even the  little one who hates capsicum. I served this curry with Jeera rice and dal tadka (recipe coming next) . Now let’s see how to make this capsicum besan subzi.

PREPARATION TIME:10 MINUTES. COOKING TIME:15 MINUTES. SERVES:3-4
INGREDIENTS:

CAPSICUM	2 BIG
ONION	1-2
REDCHILLI POWDER	3/4 TSP
CORIANDER POWDER	1/2 TSP
JEERA POWDER	1/4 TSP
CUMIN SEEDS	1/4 TSP
OIL	2 TSP
BESAN (KADALAIMAAVU)	4 TBLSP
SALT	TO TASTE
GARAM MASALA	2 PINCHES(OPTIONAL)
CURRY LEAVES	FEW (OPTIONAL)

METHOD:

• Wash the capsicum and chop them into small cubes. discard the seeds.
• Finley chop the onions. In a non stick pan add oil and add the cumin seeds. Add the finely chopped onions and cook till they becomes translucent.

• Add the besan (kadalaimaavu) and dry roast it in a low flame for 7-9 minutes.
• Now add in the chopped capsicums and add the red chilli powder, coriander powder, jeera powder, salt and garam masala.

• Let this cook in a medium low flame. Stir in between without getting burnt.
• Saute well till the besan gets cooked and leaves a nice aroma.
• Do not cover and cook as it will leave water and make the curry soggy.

• Switch off the flame. Capsicum Besan subzi is ready to serve. Serve hot with roti or rice .

Note:

• You can add Sambar powder instead of redchilli powder and coriander powder.
• Tri colour capsicum can be used to make the subzi more colourful.