Monday, February 13, 2012

Bell Pepper sabzi with Chick pea flour (besan) :: Meatless Masala Monday


My mom used to make this Gujarati dish of peppers and crispy dry roasted chick pea flour. It is a great way use deliciously crunchy bell peppers in a tasty, flavorful Indian preparation. The key to this dish is to first dry roast the chick pea flour, or besan, for two minutes with red cayenne pepper and season lightly with salt. The chick pea flour becomes nutty and fragrant once roasted and adds a lovely texture to the dish.

I used a combination of yellow and red gypsy peppers and green bell peppers, but the dish would work just as well with only green bell pepper. Bell peppers are full of Vitamin C, A and B6 and a good amount of folate.


Heat canola oil, cumin seeds and add a pinch of asofetida. Once the seeds start to sizzle, add the sliced bell pepper, turmeric and salt. Stir and saute for a few minutes until cooked but still with a slight crunch.  All of the cooking liquid should be boiled off and then the dry roasted chick pea flour and red cayenne pepper mixture is stirred in to the peppers. Avoid covering the pot to keep the mixture dry and allow it to crispen. Continue cooking on low heat for 15 to 20 minutes until the chick pea flour is crispy.

Serve hot with roti and yogurt.


Bell pepper sabzi with chick pea flour (bell pepper and besan nu shaak)
3 small green bell peppers, stems removed, cored and seeded, and sliced lengthwise into strips (or a mix of red, yellow and green peppers)
2/3 cup chick pea flour
1 tsp red cayenne pepper
salt
2 tbsp canola or vegetable oil
1 tsp cumin seeds
pinch of asofetida
1/2 tsp turmeric

Heat a medium saucepan over medium low heat. Add chick pea flour and 1 tsp red cayenne pepper. Stir until fragrant, about 2 minutes. Transfer to a bowl and set aside.

Clean pot, increase heat to medium and heat 2 tbsp canola or vegetable oil. Add cumin seeds and once the seeds start to sizzle, add a pinch of asofetida.

Add the sliced bell pepper, turmeric and salt. Stir and saute for about 2 minutes, cover and cook for another 2 to 3 minutes until cooked but still with a slight crunch. Uncover and increase the heat to boil off any remaining cooking liquid until the mixture is very dry. Do not cover again.

Stir in the dry roasted chick pea flour and red cayenne pepper mixture. Avoid covering the pot to keep the mixture dry and to allow the chick pea flour to crispen. Continue cooking on low heat for 15 to 20 minutes until the chick pea flour is crispy.

Serve hot with roti and yogurt.

2 comments:

  1. Oh yum! I love the thought of these crispy peppers. What a great way to prepare them. I hope you had a great start to your week. I spent mine baking and writing...a much needed day of rest. Thank you for sharing yet another delicious post!

    ReplyDelete
  2. AnonymousJuly 21, 2013

    Awesome recipes on this site. I will definitely give this one a try. Looks tasty.

    ReplyDelete

Related Posts Plugin for WordPress, Blogger...