Capsicum Besan

preparation

1. First rinse, halve, remove the seeds and then chop capsicum in 1.5 cm cubes or squares. Also chop onion, medium garlic cloves and green chillies. Keep aside.
2. Heat a thick bottomed shallow frying pan or kadai. Keep the heat to a low and add besan.
3. Roast the besan stirring often till it becomes aromatic and changes color.
4. The besan has to be roasted well and should not be raw as we are not going to cook it much further.
5. Roasting besan will take about 5 to 6 minutes on a low heat.
6. Once the besan has got roasted well, remove it in a separate plate.

making capsicum besan

1. In the same pan, add peanut oil (can also use sunflower oil). When the oil becomes hot, add mustard seeds. Lower the heat.
2. When the mustard seeds crackle, add cumin seeds. Saute till the cumin seeds also splutter and change color.
3. Next add chopped onions, chopped garlic, chopped green chillies and curry leaves.
4. Stir well and saute till the onions turn translucent stirring often.
5. Then add turmeric powder, red chilli powder and asafoetida (hing).
6. On a low heat, mix both the spice powders very well ensuring that they do not get burnt.
7. Now add the capsicum cubes. Stir and mix very well with the rest of the ingredients.
8. Add salt as required. Mix again. Pour water and stir.
9. Cover the pan with a lid and cook the capsicum on a low heat.
10. Do check the capsicum a couple of times when its cooking and stir. If the water dries up, you can add more water.
11. The capsicum have to be tender and done. Some water will also be there when the capsicum gets cooked.
12. Then add the roasted besan in batches. First sprinkle add 1 tablespoon besan all over the capsicum sabzi. Mix very well.
13. This way keep on adding roasted besan in batches and mixing.
14. Mix the besan very well. If the bhaji looks very dry, then you can sprinkle some water. You can saute further for 1 to 2 minutes or more if you prefer.
15. Lastly switch off the heat and add chopped coriander leaves. Also drizzle lemon juice. Adding lemon juice is optional. 
16. You can also serve lemon wedges while serving the shimla mirch besan bhaji, instead of adding lemon juice at this step. mix very well.
17. Serve capsicum besan hot or warm with some chapati or paratha or as a side dish with dal-rice or varan-bhaat. It can also be packed in the tiffin box.