Besan Capsicum Recipe – Authentic Indian Dry Veg Stir-Fry

Last Updated on 2 months by Neha Deshmukh

Besan Capsicum Recipe – Authentic Indian Dry Veg Stir-Fry

Hey everyone! If you’re looking for a quick, flavorful, and satisfying Indian side dish, you have to try this Besan Capsicum. It’s a dry vegetable stir-fry coated in a beautifully roasted gram flour (besan) spice blend. Honestly, it’s one of those recipes I make when I want something comforting and delicious without spending hours in the kitchen. I first made this when I was a student and needed something quick and tasty – it’s been a staple ever since!

Why You’ll Love This Recipe

This Besan Capsicum is seriously addictive. It’s got a lovely texture – slightly crunchy capsicum coated in a flavorful, nutty besan. The spices are warm and inviting, and the little touch of aamchur (dried mango powder) adds a delightful tang. Plus, it comes together in under 20 minutes! It’s perfect as a side with roti or phulka, or even as a little snack with your evening chai.

Ingredients

Here’s what you’ll need to make this delicious Besan Capsicum:

• 1 cup besan / gram flour
• 2 tbsp oil
• 1 tsp mustard seeds
• 1 tsp cumin / jeera
• 1 tsp fennel / saunf
• Pinch of hing / asafoetida
• 1 chilli, slit
• 2 capsicum, cubed
• 1 tsp turmeric powder
• 1 tsp Kashmiri red chilli powder (for color and mild heat)
• 1 tsp cumin powder
• 1 tsp coriander powder
• 1 tsp aamchur (dried mango powder)
• Salt to taste

Ingredient Notes

Let’s talk ingredients for a sec! Getting these right makes all the difference.

• Besan/Gram Flour: This is the star! Roasting it is key – it brings out a lovely nutty flavor and gets rid of any raw flour taste. Don’t skip that step!
• Aamchur: This adds a wonderful tanginess that balances the spices beautifully. If you don’t have it, a squeeze of lemon juice at the end can work in a pinch, but aamchur is the traditional choice.
• Spice Variations: Every family has their own little twist on this recipe. Some people add a pinch of garam masala, others like a bit of dry mango powder (amchur) for extra tang. Feel free to experiment! In some regions, you’ll find cooks adding a touch of ginger-garlic paste to the initial tempering.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, let’s roast the besan. Heat a pan on low heat and add the besan. Roast it, stirring constantly, until it turns golden brown and fragrant – about 5-7 minutes. Set aside.
2. Now, heat the oil in a kadai (or a deep frying pan) over medium heat. Once hot, add the mustard seeds. Let them splutter!
3. Add the cumin seeds and fennel seeds. Let them sizzle for a few seconds until fragrant.
4. Add a pinch of hing (asafoetida) – it adds a lovely savory depth. Be quick, as it can burn easily!
5. Throw in the slit chilli and sauté briefly.
6. Add the cubed capsicum and stir-fry for a few minutes, until it’s slightly softened but still has a bit of crunch. We don’t want mushy capsicum!
7. Now for the spice magic! Add the turmeric powder, Kashmiri red chilli powder, cumin powder, coriander powder, aamchur, and salt. Sauté for another minute until everything is nicely combined and fragrant.
8. Time to add the roasted besan! Mix it in well, ensuring the capsicum is evenly coated. If it seems too dry, add 2 tablespoons of water to help it bind.
9. Cover the kadai and let it simmer for about 7 minutes, or until the capsicum is cooked through and the besan is nicely cooked.
10. Serve hot!

Expert Tips

• Roasting the Besan: Seriously, don’t skip this! It makes a huge difference in the flavor. Keep the heat low and stir constantly to prevent burning.
• Don’t Overcook the Capsicum: You want it to retain some crunch.
• Adjust the Spice: Feel free to adjust the amount of chilli powder to your liking.

Variations

• Vegan Adaptation: This recipe is naturally vegan!
• Spice Level Adjustment: For a milder flavor, reduce or omit the Kashmiri red chilli powder. For a spicier kick, add a pinch of cayenne pepper. My friend, Priya, loves to add a finely chopped green chilli for extra heat.
• Gluten-Free Note: Besan (gram flour) is naturally gluten-free, making this a great option for those with gluten sensitivities.
• Quick Weeknight Version: If you’re really short on time, you can skip the roasting of the besan, but the flavor won’t be quite as deep.

Serving Suggestions

This Besan Capsicum is fantastic with:

• Roti or Phulka (Indian flatbreads)
• Rice and Dal
• As a side dish with your favorite Indian curries
• Even as a little snack on its own!

Storage Instructions

Leftovers can be stored in an airtight container in the refrigerator for up to 2 days. Reheat gently in a pan or microwave. It might lose a little of its initial crunch, but it will still be delicious!

FAQs

Q: What type of besan is best for this recipe?

A: Any good quality, fine besan will work. Make sure it’s fresh for the best flavor.

Q: Can I use other vegetables besides capsicum?

A: Absolutely! You can try this with cauliflower florets, diced potatoes, or even green beans.

Q: How can I adjust the tanginess of the dish?

A: Add more or less aamchur powder to suit your taste. A squeeze of lemon juice can also work.

Q: What is hing and where can I find it?

A: Hing (asafoetida) is a pungent spice used in Indian cooking. It adds a unique savory flavor. You can find it at most Indian grocery stores, or online.

Q: Can this be made ahead of time?

A: While it’s best enjoyed fresh, you can roast the besan ahead of time and store it in an airtight container. You can also chop the capsicum and have it ready to go.