Sunday seemed to drag for some reason, the thought that it will be Monday soon, made it look even gloomier than it was, as I walked my pet this morning. The sun played hide and seek behind the cloud, the only bright spot was the crocuses I spotted along the way, they stood bright and cheerful with greetings to every passer by. The Earth was certainly waking up, taking her own sweet time around here….we could certainly do with more light!
Feeling good about the walk, wanting to fix something light and easy for brunch, I rummaged through the refrigerator.The colored bell peppers, perked bright and beautiful, wanting to add some color to my day, I picked them up, not really knowing what I wanted to do with them.
Sometimes, the best ideas float from my cutting board, so as I chopped my bell peppers fine this morning ,a light bulb went off in my mind…..
….how about trying some ‘Gujarati Bhaji’ with bell peppers, I thought. Surely I needed to include the bright colors this day in whatever form I chose to cook them with, and thus happened the Gujarati Capsicum Besan Bhaji sandwich, yes quite a mouthful too !
Gujarat is a western state in India, though they have coastal food most of them are strict vegetarians, hence they have an array of delectable vegetarian dishes, one such is the Gujarati Capsicum Besan Bhaji. They add besan flour or chick pea flour in most of their dishes, which makes it deliciously yummy. This is a quick fix brunch, when you want to stay healthy and yet are not completely deaf to the hunger pangs that are roaring within, by say around 11 am, before the clock strikes noon ! Multigrain bread slices can’t have that many calories, I thought, plus a little spicy veggie stuffing within is always good for a winter weather, that refuses to move on 🙂 So here goes the recipe:
2 -3 ( large )- Capsicum / Bell Pepper
6 Tbsp – Besan flour/ Chickpea flour
1/2 Tsp – Ajwain / Bishop’s weed
1 1/4 Tsp – Chili powder
1/4 Tsp – Turmeric powder
1/4 Tsp – Cumin powder (Jeera)
3 – Garlic, grated
Oil (about 3 – 4 Tbsp)
1.Warm oil in a thick bottomed sauté pan.Add the grated garlic & stir till the raw smell disappears.
2.Add Ajwain seeds/Bishop’s weed and sauté it for a few seconds.
3.Stir in the besan/chick pea flour, chili powder, turmeric and cumin powder and keep stirring or 2-3 minutes, making sure the besan /chick pea flour is well toasted and not raw.
4.Add the chopped bell peppers/capsicum and stir till it turns soft.Do not cover with lid, coz’ it makes them soggy.Add salt to taste .
5. Serve hot in stuffed sandwich.