Capsicum Burji ( Bell Pepper Burji)

Hi all, I came across this recipe when browsing the social media. This was originally done with Paneer as the main ingredient. However, since I did not have Paneer, I made it with Green Peppers ( Capsicum). It was a big hit with the family. They loved it so here it goes...

CAPSICUM BURJI ( BELL PEPPER BURJI)

INGREDIENTS

Onion: 1 Medium long sliced

Tomato: 1 Medium long sliced

Green pepper ( Capsicum): Finely chopped 1/2 Cup

Besan( Gram Flour): 2 Tbsp 

Curd (Yogurt) 1/2 Cup

Ginger: 1 Tbsp finely chopped

Green chilli: 2 finely chopped

Salt as required

Garam Masala: 1-2 Tsp

Freshly chopped coriander leaves: 2 Tbsp

Kasuri Methi crushed: 1 Tsp

Oil and Butter: 1 Tbsp each

Water: 2-3 Tbsp

Milk: 1/4th cup

SPICE MIX

Turmeric Powder: 1/2 Tsp

Red Chilli Powder: 1 Tsp

Jeera-Dhania Powder: 2 Tsp

Kasoori Methi: 1 Tsp Crushed

Pav Bhaji Masala: 1-2 Tbsp

Chat masala: 1-2 Tsp

Black Pepper powder( optional): 1/2 Tsp 

GARNISH

Thinly long sliced Onion about 2-3

Thinly long sliced tomato: 1-2

Freshly Chopped Coriander: 1 Tsp

Butter: 1 Tbsp

                                    

Capsicum Burji

MAKING

Dry roast the Besan (gram flour) until it starts getting aromatic for about 2-3 minutes in low flame. Don't roast it for too long. Set it aside.

In a bowl, add the yogurt. Make sure there are no lumps. Add the spice mix mentioned above to the yogurt and mix well without any lumps. Now add the dry roasted gram flour and give it a nice mix. You will have a semi liquid creamy mix. Set it aside.

Heat a pan with oil and butter (1 Tbsp each). Once heated, add finely chopped ginger, green chillies and long sliced onions. Saute it for a minute or two until the onions turn translucent. Add the thinly sliced tomatoes with required salt until it starts leaving oil from the sides.

Now add the yogurt spice mix liquid into the onion-tomato gravy and allow it to cook for a minute or two in low flame. Add 2 Tbsp of water to it and cook for about 2 minutes again.

Add the finely chopped Capsicum (Green Pepper) to it. Add more salt if needed and saute it for 2-3 minutes and then add 1/4th cup milk to the gravy and allow it to a cook for 2-3 minutes. Add Garam Masala, some crushed Kasoori methi. After a minute or so, switch off the gas and delicious creamy Capsicum Burji is ready. 

Garnish with sliced onion, tomato, finely chopped coriander leaves and a blob of butter.

TIPS/VARIATIONS

Burji means scrambled.

Instead of Green pepper, you can make it with grated Paneer grated ( 1 cup).

Black pepper is optional.

Instead of Milk, you could also use cream but reduce the amount, instead of 1/4th, you could add 1/8th cup.

Garnishing with sliced onion or tomato is optional.