Bhopli Mirchichi Peeth Perun Bhaji/ Capsicum Sabzi with Besan

Bhopli mirchichi peeth perun bhaji is a typical maharastrian style of preparing the capcicum with besan. Capsicum does not have its own taste or flavor. But when it is cooked with besan it gives an amazing taste. In marathi, Bhopli mirchi stands for capcicum and peeth is usually referred for besan.

Ingriedients:
Capcicum - 3 medium sized
Hing/ Asoefatida
Ajwain/ carom seeds - half teaspoon
Mustard seeds - half teaspoon
Jeera/ Cumin seeds - half teaspoon
Turmeric powder - half teaspoon
Jaggery - 1 tablespoon
Besan/ chickpeas flour - 2 tablespoon
Corainder leaves - for garnishing
Salt

Procedure:
1. Wash and chop the capcicum finely.
2. Take a vok and add 2 tablespoon oil.
3. Add the mustard seeds. Once they start to splutter, add the cumin seeds, ajwain and hing.
4. Finally add the turmeric powder followed by the chopped capcicum and jaggery.
5. Add Salt and let it cook for another 5 minutes.
6. Once the capcicum is half cooked, add the besan and mix well.
7. Let it cook another 5 minutes. Make sure that the besan is completely cooked.
8. Garnish it with chopped corainder leaves.

The delicious capcicum sabji is ready to serve
Serve it with Rotis or Fulkas.