- 2 Capsicum ( cut into 1 inch square)
- 1 cup Besan (Gram flour)
- 1 Onion (chopped)
- 1 Garlic Clove (finely chopped)
- 1 tsp Cumin seeds
- 1 tsp Mustard seeds
- A Pinch of Asafoetida
- 1 tsp turmeric powder
- ½ tsp Red Chili powder (more or less as per taste)
- ½ tsp Garam Masala powder
- 2 Tbs Oil
- Salt to taste.
Heat the pan with oil, add cumin, mustard seeds let them splutter. Add asafetida, garlic, onion, chopped capsicum chunks, and fry for 6-8 minutes or till they get tender/ change in color.Once they are ready add bean and roast everything till you get the besan aroma or 2-4 minutes on medium heat.(don’t burn the besan). Add turmeric powder, red chili powder, garma masala powder, salt and mix it well. Now sprinkle water on the besan and cook for 3-5 minutes. Turn off the heat and close the led on pan and let it sit for 5 minutes before serving.
Serve hot with Chapati/ Rotti/ Rice and Ghee.
Note: While adding the water to the besan don’t pour the whole water at a time, make sure you add little by little so that lumps can be avoided and this help to coate besan to capsicum well.
Variation: Can use Spring onion instead of regular onion. In bowl mix the capsicum, besan and little water and just add this mixture to tadaka and cook well.