BESAN WALI SHIMLA MIRCH

CAPSICUM ZUNKA

• IT IS CALLED CAPSICUM ZUNKA FOR WESTERN INDIA & BESAN WALI SHIMLA MIRCH FOR NORTH INDIA.
• GENERALLY MANY OF VEGETABLES REQUIRED THE POTATO IN COMBINATION.
• PERSONALLY I WANT TO AVOID POTATO  SO THIS IS GOOD DRY VEG OPTION WHICH GOES WITH ANY LENTIL.
• THE BEAUTY OF THIS DISH IS QUICK AS WELL AS TASTY.IT IS GOOD  SIDE DISH OPTION.

INGRIDIENTS:

• CAPSICUM -2 MEDIUM SIZE
• GRAM FLOUR -2 TBSP
• RAI - 1 TSP
• SALT - 1/2 TSP
• ONION-1 MEDIUM SIZE
• AMCHOOR POWDER- 1TSP
• REFINED OIL- 2 TBSP
• CURRY LEAVES- 4-5 PIECES
• GREEN CHILLY - 2-3 PIECE
• TERMERIC POWDER - 1/2 TSP
• CORIANDER POWDER -2 TSP

METHOD:

• DRY ROAST THE GRAM FLOUR IN DEEP BOTTOM PAN.NOW KEEP IT IN A  BOWL.
• NOW CUT THE CAPSICUM IN LONG THIN PIECES.
• TAKE REFINED OIL IN A PAN .ALLOW IT TO HOT  IN HIGH FLAME .
• NOW ADD THE RAI, & ALLOW IT TO CRACK THEN  ADD THE CURRY LEAVES & GREEN CHILLY(CUT INTO 2 PIECES HORIZONTALLY).ADD THE CHOPPED ONIONS & CAPSICUM ..STIR IT FOR  30 SECONDS.
• ITS TIME TO ADD THE FENNEL SEEDS POWDER , CORIANDER POWDER,TERMERIC POWDER & SALT.ROAST THEM FOR 30 SECONDS. STIR THEM CONTINUOUSLY.
• NOW ADD THE ROASTED GRAM FLOUR & MIX IT WELL  SO THAT IT WILL PROPERLY COATED ON THE CAPSICUM .
• NOW KEEP IT ON LOW FLAME & SPLASH OF WATER TWICE IN BETWEEN .
• COVER IT WITH PLATE HAVING WATER ON IT SO THAT SOME VAPOR CAN BE CREATE INSIDE .(PREVENTING THE GRAM FLOUR FROM BURN)
• STIR IT WITH LADDLE IN B/W .
• WITH IN 10-15 MINUTES IT WILL GET READY.
• SPRINKLE THE AMCHOOR POWDER .
• BEST TASTE TO  EAT WITH CHAPATI & DAL. 

TIPS:

• AVOID ADDING TOO MUCH WATER DURING THE COOKING OTHERWISE CAPSICUM BECOME SOGGY .ONLY ONE OR TWO TIME JUST SPLASH OF WATER.
• WE CAN ADD THE DRY FENU GREEK LEAVES.