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Capsicum Besan Curry Recipe
How to make Andhra style capsicum stir fry with chickpea flour and spices. A great side dish for rice and roti.
Prep Time
5
minutes
mins
Cook Time
15
minutes
mins
Total Time
20
minutes
mins
Course:
Side Dish
Cuisine:
Andhra, South Indian
Keyword:
easy capsicum recipes, Indian Curry Recipes
Servings:
4
Calories:
85
kcal
Author:
Hari Chandana Ponnaluri
Ingredients
3
medium-sized
Capsicum / Green Bell Pepper
de-seeded & chopped
2
tbsp
Besan / Chickpea Flour
1.5
tbsp
Oil
1
Dried Red Chilli
1
Sprig Curry Leaves
½
tsp
Mustard Seeds
½
tsp
Chana Dal
½
tsp
Urad Dal
¼
tsp
Turmeric Powder
½
tsp
Red Chilli Powder or as needed
Salt to taste
A pinch of hing
Instructions
Heat oil in a heavy-bottomed pan. Add the mustard seeds, chana dal and urad dal and let them splutter.
Add the broken red chilli, hing and curry leaves and fry for a couple of seconds.
Then add the chopped capsicum to it and fry for a minute.
Add salt and turmeric powder to it and mix.
Reduce the flame to low. Cover the pan with a lid and cook until the capsicum pieces are soft.
Now add the chickpea flour and red chilli powder and fry for 2 – 3 minutes. Adjust the salt and turn off the flame.
Serve hot with rice and ghee.
Notes
Sprinkle a handful of water to avoid burning if needed.
Nutrition
Calories:
85
kcal
|
Carbohydrates:
7
g
|
Protein:
2
g
|
Fat:
6
g
|
Saturated Fat:
1
g
|
Sodium:
10
mg
|
Potassium:
188
mg
|
Fiber:
2
g
|
Sugar:
3
g
|
Vitamin A:
404
IU
|
Vitamin C:
77
mg
|
Calcium:
9
mg
|
Iron:
1
mg