June 7, 2011
Slice the peppers and onions into cubes and set aside. In a non stick pan, dry roast the gram flour for about five minutes.
In another non stick pan, bring the oil to heat on high. When it’s hot, add the asafoetida and seeds. As they sizzle up, add the onions, peppers and chilli powder. Now stir the whole lot, mixing the spices and cookign the onions and peppers.
When theyÂ have softened, mix in the roasted gram flour, the lemon juice, sugar and salt. A teaspoon of salt should do the trick. Mix the whole lot together until the gram flour is golden throughout. The spoon onto a plate and eat with warm rotis or toasted pitta bread.
One last tip – this rocks even more the next day, so make extra and savour!
Lovely to hear that! x
The go-to recipe on a weeknight when all you have is capsicum in the fridge
Hi there, a new cook, sorry but I can’t stomach the thought of our rich, age old cuisine being stirred and served up in extra virgin olive oil. Maybe that’s just me! Happy cooking.
Hey,I am a new cook and came across ur blog post.When going through one section of ur blog ,i came across a part which says Dont use olive oil ,as it has a taste of its own and also sunflower oil fries the masalas in a proper way than olive way.I totally disagree with you.
There are different kinds of olive oil available in market.The extra light olive oil goes well with Indian
food.Extra light olive oil is olive oil which has been heavily refined, so that it has a pale color and minimal flavor. Since the oil has a lower smoking point than many other types of olive oil, it is suitable for high heat cooking and baking. The neutral flavor makes it a poor choice for dishes in which the taste of olive oil is desired, however.
I started using olive oil recently due to high cholesterol levels ,and started to go through various blog posts But ur information was very misleading.Correct information on blogs can always help a reader.Anyways i like ur blog post.Thought of sharing this to you.
Nice unique recipe!!! Let me have my try at this week end!!!
It looks so easy and yummy…. the name is also too unique used by you. Thanks for sharing and keep blogging.
Oh my! This is to die for! Thank you!
[…] Source: http://www.quickindiancooking.com/2011/06/07/bheja-bhaji/ […]
Now I know how to make this I cant wait to get home tonight and make this, Thank you so much for sharing this recipe for bheja bhaji.
Hi Mallika! this is the first time i came across this web site….loved every word written by you…..honestly i think i am a gr8 cook…but your recipes are really coool….and the way you write is amazing!
Sorry, I see its fantastic. This is a great flavor combo. Gary
Blog looks excellent as well as dish… where is the recipe? Thanks, Gary
I saw Bheja Fry and was looking for a brain recipe.
Ill try this veg version of Bheja Fry
this recipe is super..
this recipe is brilliant. i never expected my hubby to eat capsicum and bell peppers. but when i made this he really enjoyed eating the bell peppers. thank you.
Looks yummy…Definitely gonna try this.:)
Hi..very creative blog, too impressed by it…will surely try few of your recipes.
Hi, I am really impressed by your blog, just happen to find it through google….liked the names given to each recipe, very creative..will surely try your bheja bhaji and follow your blog too!!
Hello There. I found your blog using msn. This is a very well written article. I will make sure to bookmark it and return to read more of your useful info. Thanks for the post. Iâ€™ll definitely return.
Tried it a couple of times… savior when I need quick meals!
Looks delicious, I should try it for my partner. He will propose me!
thank you for sharing the recipe i tried this and loved it
Oh the flavours and combinations are fabulous !!!
Fast… Simple… Quick and Easy…
Traditional Indian food/cooking, the way it should be!
Keep up the work.
My family loved it. Something different from the usual stuff.
I’m glad to see you back in action… Just in time for summer! This looks delicious!
hi malika…i came across you book while browsing in WH smith the other day and loved it..i was out of time, so could only flip through it..but from what i saw it was amazing..
i love how simple and easy the recipes are…just wanted to drop in and tell you so:)
Hi, I’m a HUGE fan of your book – it is such a straight-forward text and has really helped me to understand the basics of Indian cooking. I love it! As I have a friend going to India this summer I was hoping that they might be able to source a copy of the book you described as beloved by aunties and new wives for me – the N.I.A.W. cookbook – how can I get my hands on a copy? I made your rajma this week and am still dreaming of it!
Cool! This same dish is a regular part of my rotation in the kitchen except I have never made it with lemon. Thanks for the new tip. I will trying this version. (And much gratitude to your secret weapon.)
Looking delicious… definately going to try by tomarrow for my husband… and will update his comments also… thanks alot…. god bless yo
i made it for lunch dabba this morning.. awesome stuff, any idea what other sabzis we could do with this? this sweet and sour besan thing
Use to make this dish myself too.Really nice dish but wat inspired me to read the whole blog was the word
bheja. Thank god you shared the meaning in the end.
This looks delicious! I have cooked capsicum with besan but not with sugar! I love just a hint of sweetness in curries and sabjis will make this for dinner tomorrow!!
What a nice and simple recipe! Am going to try it tomorrow. [have quite a few capsicums counting their last hours in the fridge]…
okay so that was sweetness
like all bongs, i like every food to have a little bit of tweetness to it. so this is just perfect.
Delish looks like one of the Italian antipasto dishes. How can one go wrong with salty, sweet, spicy and sour.
Will try reproducing it at home.
I love this capsicum bhaji with besan, had made a version long back. Needs some oil but then what is life without it.
Good to know you found your soul mate ;-), these are the ladies we all need. Mine has been there for almost 3 years now and going the route of “purana employee so will just relax” mode.
Looks delicious, will try it!