Shimla Mirchi Besan Wali (Capsicum with besan)

                                                 

Mirchi/Peppers are an important part of Indian cooking imparting both heat and flavour to the dishes. One can rank peppers in heat and flavour and often the ones that are low in heat(acidity) are very high in flavour. Indian Shimla mirchi or capsicum is one such pepper.

Shimla mirch can be cooked in a number of different ways.  The most popular Shimla mirch dish is with potatoes (I will post the recipe later) but a very Marwari way of making Shimla mirch is to cook it with Besan.  Here is the recipe. 
Ingredients :

                                                        Ingredients

2 medium sized Shimala mirchi
4 table spoon besan (chick pea flour)
1/2 teaspoon turmeric powder
1 teaspoon amchur powder
1 teaspoon salt
4 tabespoon oil
1 teaspoon mustard seeds
a pinch of hing powder 
Cut shimala mirchi in 1/2 inch pieces and remove the seeds.
In a nonstick pan pour the oil and put on burner or stove.
When oil is hot enough then put  hing and mustard seeds and when mustard starts crackling add mirchi pieces and stir.After a minute add besan and remaining spices.Now stir and keep the heat at lowest.After 10 minutes capsicum pieces will become tender.Switch off the flame .  This dish is ready to serve with roti or paratha.
Tips :-
The amount of oil required is proportional to the quantity of besan used.Calorie watcher can reduce the amount of besan .