Ingredients

• 400 gms - capsicum
• 2 tbsp - peanut/groundnut oil
• 1 tbsp - mustard seeds
• 2 tbsp - sifted gram flour
• .5 tsp - red chilli powder
• 1 tsp - salt
• 1 .5 tsp - sugar
• 1 tsp - lemon juice
• 1/4 cup - chopped, unsalted roasted peanuts for garnishing

How to Make Besanwale capsicum

• Remove ribs and seeds of capsicum. Cut into strips, 3 cm x 2 cm each.
• Combine peanut oil and mustard seeds in a 2.5 quart casserole dish. Micro, covered with paper towel for 3 mins. on High, stirring once.
• Add capsicum strips. Mix well. Micro covered, for 4 .5 mins. on High, stirring once.
• Sprinkle gram flour and red chilli powder on capsicums. Do not mix. Micro, covered, for 4 mins. on High.
• Add salt, sugar and lemon juice. Mix well.
• Garnish.
• Let stand, covered, for 5 mins.
• Serve hot with puris.