PREPARATION TIME:10 MINUTES. COOKING TIME:15 MINUTES. SERVES:3-4 INGREDIENTS: METHOD:

Wash the capsicum and chop them into small cubes. discard the seeds. Finley chop the onions. In a non stick pan add oil and add the cumin seeds. Add the finely chopped onions and cook till they becomes translucent.

Add the besan (kadalaimaavu) and dry roast it in a low flame for 7-9 minutes. Now add in the chopped capsicums and add the red chilli powder, coriander powder, jeera powder, salt and garam masala.

Let this cook in a medium low flame. Stir in between without getting burnt. Saute well till the besan gets cooked and leaves a nice aroma. Do not cover and cook as it will leave water and make the curry soggy.

Switch off the flame. Capsicum Besan subzi is ready to serve. Serve hot with roti or rice .

Note:

You can add Sambar powder instead of redchilli powder and coriander powder. Tri colour capsicum can be used to make the subzi more colourful.

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