Besan wali Shimla mirch Aloo
Author: Lata Lala
Recipe type: Side dish, Lunch/Tiffin box
Cuisine: Indian
Serves: 4
- 2 big capsicum cut into 1 inch cubes
- 1 small potato cut into thin cubes
- 1 medium sized onion, chopped
- 4 tbsp gram flour(besan)
- 3 tbsp oil
- 1 tsp cumin seeds
- ¼ tsp asafoetida
- ½ tsp coriander powder
- ½ tsp cumin powder
- 1 tsp red chilly powder
- ½ tsp turmeric powder
- 1 tsp sugar(optional)
- 1 tsp lemon juice
- salt to taste
- Dry roast gram flour/besan in a non stick pan with ¼ tsp asafoetida on a low flame stirring continuously.
- When it starts changing the colour to light brownish and nice aroma comes, remove from fire. Take out in a plate.
- Heat oil in another non stick pan.
- Add cumin seeds.
- Once it splutters add chopped onions and potato.
- Saute it on slow flame first and then cover and cook for few minutes till potato softens.
- Now add chopped capsicum, salt, turmeric powder and red chilli powder.
- Cook on a low flame. If required add few drops of water.
- Once capsicum softnes a bit spread gram flour over it and cover and cook for few more minutes.
- Next add sugar and lemon juice, mix nicely and cover again.
- Cook for 5 minutes stirring in between otherwise gram flour will stick at the bottom.
- The delicious sabzi is ready. Serve hot with any gravy sabzi and chapati.
Recipe by at https://yummytalesoftummy.com/besan-wali-shimla-mirch-aloo/
3.5.3251