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Indian Capsicum with Besan Sabzi Recipe Video
|Capsicum/Null||2 Large (Green Pepper)|
|Gram flour/Null||1 Cup (16 tbs) (Null)|
|Oil/Null||1 1⁄2 Tablespoon (Null)|
|Mustard seeds/Null||1 Teaspoon (Null)|
|Cumin seeds/Null||1 Teaspoon (Null)|
|Curry leaves/Null||4 (Null)|
|Hing/Null||1 Pinch (Asafoetida)|
|Turmeric powder/Null||1⁄2 Teaspoon (Null)|
|Green chilies/Null||3 , slit (Null)|
|Chopped garlic/Null||2 Tablespoon (Null)|
Calories 189 Calories from Fat 71
% Daily Value*
Total Fat 8 g12.5%
Saturated Fat 1 g5.1%
Trans Fat 0 g
Cholesterol 0 mg
Sodium 22.9 mg1%
Total Carbohydrates 23 g7.6%
Dietary Fiber 4.9 g19.5%
Sugars 5.4 g
Protein 7 g14.9%
Vitamin A 9% Vitamin C 155.3%
Calcium 5.4% Iron 16.2%
*Based on a 2000 Calorie diet
Add mustard seeds and wait till the pop up really well.
Add cumin seeds, pinch of hing or asafoetida, chopped garlic, mix and cook till garlic gets light golden color.
Add curry leaves, 1/4 tsp turmeric powder and green chillies.
Add cut green pepper or capsicum and mix it very well.
Put lead and cook it for 5~6 mins and stir in between to avoid sticking of green pepper at the bottom of pan.
Add half of the besan in small batches using strain and mix it very well.
Add rest of the besan same way, mix it, add salt and cook it for 4~5 mins covered at very low heat.
Open the lead and add some coriander leaves for garnishing. You capsicum sabzi with beasan is ready to serve.