Oil-Free Capsicum (Green Bell Pepper) Besan (Garbanzo Bean Flour) Sabzi
This dish is usually full of oil and the healthy benefits are degraded as a result. This version is oil-free and absolutely delicious served with rice or chapati/roti!
- 1/2 cup Besan (garbanzo bean flour)
- 16 oz green bell pepper chopped into bite-sized pieces
- 1/2 small onion chopped finely (optional)
- 2 cloves garlic chopped finely (optional)
- 1/2 T black mustard seeds
- 1/2 t turmeric powder
- 1/4 t Indian red chili powder (NOT Mexican) (or more to taste)
- 1 t Garam Masala
- 2 T dry-roasted peanuts finely chopped or crushed with mortal/pestle or in a small blender cup (optional)
- 1 t coconut sugar
- salt (to taste)
- In a dry skillet over medium to medium-high heat, brown the besan. Make sure to keep moving it around with a wooden spoon to prevent burning. This takes about 5-10 minutes to get medium brown and color and smell fragrant. Remove from pan into a bowl and set aside.
- In the same skillet (no need to clean it out, add in the mustard seed and dry-fry about a minute.
- Add the onion (if using) and peppers to the skillet with about 1/4 cup water. Add in the turmeric and chili powder and stir to combine. Cover and cook until tender (may take about 10-12 minutes). Add in the garlic (if using) and cook covered for an additional minute.
- When the vegetable mixture is tender, add the browned besan over the top of it, the crushed peanuts, Garam Masala, some salt (start with 1/2 teaspoon and more if needed later), and the coconut sugar. Adding 1/4 cup of water at a time, stir the mixture together slowly. If needed add a tablespoon or 2 of water at a time to make sure the besan is moistened but not too sticky. You want it to surround the peppers but not become gluey in texture. So, add water a little at a time to get that consistency.
- Serve with rice, chapatis, or roti for a full meal!