Ingredients

• 250 grams capsicum
• Half coconut
• 4 green chillies
• Coriander leaves few
• 1 table spoon of oil to fry
• 1 spoon jeera
• 1/4 spoon turmeric powder
• 1 spoon jeera powder
• 2 tbsps of besan
• 1 medium size ripe lemon
• Salt to taste

How to Make Mirch Besani

• Wash and clean capsicum, chillies and coriander leaves and dry them with a cotton cloth. Cut capsicum into medium pieces lengthwise.
• Fine chop the green chilies and also cut coriander leaves.
• Keep the half coconut grated.
• Keep the besan light roasted in a thick vessel till fine smell comes. Keep it separate in a bowl.
• In a thick vessel pour the oil.
• Keep the flame slow through out the cooking.
• When oil is hot add cut chilies.
• When they are fried add jeera, turmeric powder and salt.
• Add the capsicum pieces.
• Mix the stuff and cover it with a plate and pour half cup water into the plate.
• After five minutes, slowly stir the contents and cover again with the lid.
• After about five minutes, stir lightly and sprinkle the jeera powder, grated coconut and roasted besan.
• Slightly stir and cover it with the lid for about two minutes.
• Turn off the flame.
• Transfer the contents into a serving bowl and sprinkle the lemon juice on it.
• Add finely chopped coriander and serve hot with rotis, chapattis or hot plain rice.