Peeth Perun Bhaji

- submitted by Trupti

(Green Capsicum Besan Sabzi)

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Maharashtrians just love Peeth Perun Bhaji, which means Vegetable sprinkled with Besan (Gram Flour). It is a dry vegetable dish which goes well with kadhi, saar or even thin buttermilk. Green Capisum or Spring Onions tastes the best for this preparation. Of course in some part of Maharashtra, any leafy vegtable is also used. This vegetable dish is simple, quick, easy if all ingredients are available in our kitchen.

Traditionally Brahmins never consumed Non-Vegetarian food. But women already knew the importance of protein in the diet. So they started using besan (gram flour) in making vegetable preparations in both dry or gravy form. This improved the nutritional value as well the taste of the dish. Try it out.

Recipe for Peeth Perun Bhaji

Preparation time: 15 minutes
Cooking time: 30 minutes
Serves: 4

Ingredients

• Green Capisum - 200 gms (very finely chopped) (You can also use a bunch of spring onions also)
• Besan - 2.5 to 3 cups (roasted properly)
• Oil - 1 tbsp
• Mustard Seeds - 1/2 tsp
• Cumin Seeds - 1/2 tsp
• Turmeric Powder - 1/4 tsp
• Red Chili Powder - 1.5 tsp (adjust according to your taste)
• Asafoetida (Hing) - 3 to 4 pinches
• Salt - to taste

Method

1. Heat a kadai, dry stir-fry the besan (gram flour) for about 2-3 minutes. Roasting besan helps for digestion.
2. Continuously stirring is a must to avoid burning. Keep heat on low flame. Besan will be give out a nice aroma when roasted. Set it aside. If possible use iron kadai for roasting.
3. In the same kadai heat oil, temper with mustard seeds, cumin seeds (jeera), asafoetida (hing) and turmeric powder.
4. Add your favourite vegetable (like green capsicum or spring onion) finely chopped and stir for 3-4 minutes.
5. Add red chili powder, required salt and stir again.
6. Cover with lid for 3-4 minutes and allow vegetable to cook an low flame. Vegetable will become mushy and very light. It gives out water and cooks in the same.
7. Remove lid, give a quick stir and start adding roasted besan. Don’t add all besan in one go. Add in batches and keep stirring continuously. You will notice vegetable starts forming lumps but you need to keep stirring till it becomes complete dry.
8. The amount of moistness in the final dish is individual choice. So add that much besan only as is needed. Please note that there are chances of burning the besan, so keep gas stove flame between low to medium.

Serving Peeth Perun Bhaji

• Serve hot or cold with poli (means roti) and  saar - bhat.
• This vegetable dish also goes well with rice and kadhi or even thin buttermilk.

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