Recipe type: Low fat, cholesterol free
Preparation time: 30 minute
Ingredients:
- Capsicum (Shimla mirch), medium size 3 or Banana Chili large size, 3
- Coriander leaves, freshly chopped 1/2 cup
- Olive or Canola oil 3 tspn
- fresh lime/lemon juice, 1 tsp
- Water, 200 ml
- Besan (Gram flour) 3 Tbsp
Spices:
- Red chili powder, 1 tsp
- Salt, to taste
- Coriander powder, 1 tsp
- Turmeric powder, 1/4 tsp
- Mint leaves dried corse powder, 1 tsp
- Amchur (dried mango powder), 1 tsp
Preparation
- Slit all the capsicums and remove seeds. (If banana chili, cut each into three pieces of about 2 inch length, slit them and remove seeds.)
- Mix all the spices (except amchur) in besan. Heat a non sticking frying pan and pour 1 tspn oil. When the oil becomes hot, add the besan mixture. Stir frequently and roast till it turns brown (starts giving a typical flavour), about 15 minutes. Remove from heat and let it cool.
- Mix coriander leaves, amchur and lemon juice to the besan mixture. Add about 200ml water to this mixture and make a thick paste (not very tight, loose than a chapatti dough). Fill this into all the capsicum pieces.
- Heat the non sticking frying pan and pour 2 tspn oil. Put all the capsicum pieces (and leftover basen paste) into the frying pan and cook over low heat for 5-7 minutes. Reverse the side of capsicum pieces and cook for another 7 minutes. Remove from heat and cover with the lid.
Serve with roti, chapatti or use for making burger.
