Bell Peppers Gram Flour Stir Fry ~ Capsicum Besan Kura
For the second day of the marathon I am cooked with color green. When I was brainstorming recipes for this theme, all the recipes I could think of were with green color ingredients. I had jotted down so many recipes for this color and picking a recipe from that list was not a difficult task at all. As soon as this recipe came to mind, decided green eggplants were going to be the ingredient with color green but unfortunately it did not workout. I even went to the store yesterday, on a rainy day to buy the eggplants and none of the Indian stores had it in stock. I don’t know if I was more upset on the wasted trip to the Indian market or on the fact that I could not buy them despite going there in the rain! I can imagine the expressions of couple of my fellow bloggers reading this post though! One elated that I am not doing an eggplant post and the other disappointed for missing out on an eggplant recipe. You see, one is an eggplant hater and the other is an eggplant lover!
Well, I was a little upset after my shopping trip in the rain as I had to pick another recipe and there are always other options to cook with color green. I decided to cook with whatever I had on hand and made this quick & easy, delicious green bell peppers gram flour fry. This was my lunch yesterday with some left over stuffed fish and potato fry.
Total Time: 20 – 25 minutes
Preparation: 5 – 10 minutes
Cooking Time: 15 minutes
Serves: 3 – 4
- 2 medium sized Bell Peppers or 300 grams Bell Peppers diced
- 2 tbsp. Oil
- ½ medium sized Onion chopped
- 5-7 Curry Leaves
- 2 tsp. Ginger Garlic paste
- 2 tsp. Coriander Powder
- 1 ½ – 2 tsp. Chili Powder (adjust to taste)
- ¼ – ½ tsp. Turmeric Powder
- 1 ¼ tsp. Salt (adjust to taste)
- 2 – 2 ½ tbsp. Gram Flour or Besan
- ½ tsp. Roasted Cumin Powder
- Cilantro to garnish
- Heat oil in pan, add onion, curry leaves and sauté for a minute or two.
- Add ginger garlic paste and continue to sauté for another minute or until raw smell of ginger disappears.
- Add coriander powder, chili powder, salt, turmeric and mix well.
- Add bell peppers and mix well. Cover and cook on medium high flame for 2-3 minutes until bell peppers are almost cooked and see some blisters on the skin of the bell peppers. Check in between to make sure the vegetable doesn’t burn.
- Reduce the heat to medium, sprinkle gram flour and mix well so that the gram flour doesn’t from lumps. Continue to stir and cook for another 3-5 minutes until the gram flour is cooked and turns golden brown in color.
- Sprinkle cumin powder and mix well. Cook for another minute are two and turn off the heat.
- Garnish with cilantro and serve hot with rice or roties.
Recipes I posted this day in 2008: Roasted Corn Kernels with Garlic Butter
Recipes I posted this day in 2012: Mango Corn Salad
Recipes I posted this month in 2008, in 2009, in 2011 and in 2012.
Blogging Marathon: To know more about the various themes and participating bloggers for this marathon, checkout the blogging marathon page on Srivalli’s blog