Bell Pepper (with Chickpea Flour) Subzi

A home-cooked meal brings warmth to the stomach and to the heart. This dish is one that evokes those feelings – a dish that is usually cooked “just at home” and never have we seen it served at a restaurant. The simpleness and the depth of flavor in this dish is not easily forgettable. Enjoy the simple pleasures in life…

Prep Time: 15 min
Cook Time: 15 min
Serves: 4-5

Ingredients:

Bell Peppers/Capsicum/Shimla Mirch – 3, chopped
Chickpea Flour / Besan – 1/2 cup
Garam Masala – 1/4 tsp
Red Chili Powder – to taste
Turmeric / Haldi – 1/4 tsp
Cumin Powder / Jeera Powder – 1/2 tsp
Coriander Powder / Dhaniya Powder – 1 tsp
Salt – to taste
Oil – 1 tsp + 1 tbsp
Mustard Seeds – 1/2 tsp
Cumin Seeds – 1/2 tsp
Asafoetida / Hing – 1/8th tsp
Ginger – 1 tsp, minced
Garlic – 1 tsp, minced
Green Chilies – to taste, chopped
Water – as needed
Cilantro Leaves – chopped
Lime or Lemon Juice – to taste

Method:

1. Chop the Bell Peppers to desired size.
2. In a bowl, combine the following: Chickpea Flour, Garam Masala, Red Chili Powder, Turmeric Powder, Cumin Powder, Coriander Powder and Salt. Mix.
3. Add 1 tsp of Oil to the Chickpea Flour and incorporate it into the flour.
4. Heat a large wide skillet on low-medium heat.
5. Roast the Chickpea Flour till it changes color and there is a distinct aroma of the Besan. Keep stirring.
6. Transfer from skillet to a separate dish to avoid Besan burning.
7. Wipe down the skillet and heat 1 tbsp of Oil on medium heat.
8. Once the Oil is hot, add Mustard Seeds, Cumin Seeds and Asafoetida and allow the seeds to splutter and sizzle.
9. Add in Ginger, Garlic and Green Chillies and stir.
10. Add in the chopped Bell Peppers, mix and cook till they are tender (approx 2-3 min)
11. Add the roasted Chickpea Flour to the Bell Peppers and mix.
12. Cover and cook on low. Keep stirring inbetween.
13. Sprinkle some water if the subzi looks dry.
14. Add some Salt to taste and allow the Bell Peppers to all the way through.
15. Add chopped fresh Cilantro Leaves and squeeze some Lime or Lemon Juice and serve hot with Chapatis.

0 thoughts on “Bell Pepper (with Chickpea Flour) Subzi

  1. Thank you very much for sharing this recipe. This has become a regular dish in our family menus and became favorite for everyone. I tried the same procedure with Cauliflower, Broccoli, French Beans and Tindora. All of them were awesome…

    I prepare the roasted besan separately and store it in an air tight container for subsequent days usage. Thereby this recipe takes even lesser time to cook during morning hours.

    Easy to cook, Tasty to eat, Healthy for all. Especially with less oil and more opportunity to eat veggies, this recipe is absolutely fantastic.

    Thank you soooo much once again…

    Regards,
    Suseela Jeyakumar

  2. Hi 🙂

    Mom tried out today Bell Pepper (with Chickpea Flour) Subzi. And it was a super duper hit!!! My dad who usually doesn’t prefer experiments on his palette, he also loved the sabzi!!!

    Thank you for this lovely recipe..I just came by your site yesterday!! Lovely collections!!

    I hope i do find Rajasthani bhendi fry recipe in your collection!!! if not, pl take this as a request and do share..

    Thanks!!
    Warm Regards
    Rema 🙂

  3. Hey, why dont u guys upload chopping diffrent vegetables videos….
    i mean it will b great if u show us easy chopping techniqe for cabbage,potatoes n all..
    Thankss

  4. I logged onto to your website for some dinner ideas for tonight and I am really pleased to see it changed so much. I really liked it, nicely posted pictures. Thanks so much.

  5. hi ladies
    I tried this recipe and it tasted good! the only mistake i did was i sprinkled more water so the texture was a bit gluey.. will take care nxt time..

  6. Hey girls,

    It has been long time,,,,,why r u not putting receipe???
    hope everything is good at yr end…

    Waiting for yummy receipes…

  7. I’m not sure but isn’t this capscicum usli? Please let me know. It is a tradiaonal tamil dish. This same recipe can be made with beans instead of capsicum and the spices are not required.
    However, I want to try this version because this one looks more “happening ” 🙂

  8. Hi,
    I love to do all the recipes u have put , they are so good.I have a request,can u please show us the method to do plantain /potato chips at home.I just love them but here i dont get plantain chips.Thank u .
    Aish.

  9. H E L P !!!!!!!

    Is use of Corn starch and Potato starch inter-changeable ?

    If not, when is each used.

    Thank you

    PS
    Bell Pepper with Basin Bhajee was a delight

  10. I too make this subji with potatoes and have tried the same with Karela too. Cut the Karela into small pieces. Sprinle salt and marinate for 1 hr or less. Squeeze out the Karelas to remove the bitterness and procedd the same way as with bell peppers. Karelas have never tasted so good.

  11. wonderful
    I make the same style subji and also add the green peas, corn and small cut potatoes
    in that. This is helpful when u do not have more capsicum handy.

    Thanks to you both the receipe of broccoli with besan subji(and a lot more that I tried) now that one has become my amd my hubi’s all time,any time favorite.

    Sonia

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