½ cup coriander leaves, chopped
3 tsp canola oil
1 tsp fresh lemon juice
200 ml water
3 tbsp besan
1 tsp red chilli powder
1 tsp coriander powder
¼ tsp haldi powder
1 tsp mint leaves dried powder
1 tsp amchur
salt to taste
Slit all the capsicums and remove seeds.
Mix all the spices except amchur in besan.
Heat a non-sticking frying pan and pour 1 tsp oil.
When the oil becomes hot, add the besan mixture.
Stir frequently and roasts till it turns brown, about 15 minutes.
Remove from heat and let it cool.
Combine coriander leaves, amchur and lemon juice to the besan mixture.
Add about 200ml water to this mixture and make a thick paste
Fill this into all the capsicum pieces.
Heat the non-sticking frying pan and pour 2 tsp oil.
Put all the capsicum pieces and leftover besan paste into the frying pan and cook over low heat for 5 to 7 minutes.
Reverse the side of capsicum pieces and cook for another 7 minutes.
Remove from heat and cover with the lid.