Made with AI
Indian Besan Capsicum Stir-Fry
30 min 156 kcal per serving Easy
Ingredients
4 Servings
- Green capsicum, sliced600 g
- Chickpea flour (besan)80 g
- Vegetable oil15 ml
- Onion, sliced100 g
- Fresh ginger, grated10 g
- Garlic, minced2 cloves
- Cumin seeds1 tsp
- Ground coriander1 tsp
- Ground turmeric0,5 tsp
- Salt1 tsp
Instructions
- 1
Place a large, dry skillet over medium-low heat. Add the chickpea flour and toast it for 4–6 minutes, stirring continuously, until fragrant and lightly golden. Transfer it to a bowl and set aside.
- 2
Heat the vegetable oil in the same skillet over medium heat. Add the cumin seeds and cook for about 30 seconds, until aromatic.
- 3
Add the sliced onion and sauté for 3–4 minutes, until softened and lightly golden.
- 4
Add the grated ginger and minced garlic. Stir-fry for 30–60 seconds, taking care not to burn the garlic.
- 5
Add the sliced green capsicum, ground coriander, ground turmeric, and salt. Mix well so the capsicum is evenly coated with the spices.
- 6
Cook uncovered for 6–8 minutes, stirring occasionally, until the capsicum is tender but still slightly crisp.
- 7
Reduce the heat to low. Sprinkle the toasted chickpea flour gradually over the capsicum while stirring continuously to prevent lumps.
- 8
Cook for another 3–5 minutes, stirring frequently, until the flour coats the vegetables and loses its raw taste. If the mixture becomes too dry, sprinkle in a small amount of water and stir well.
