Peeth - Flour
Perun - Sprinkled
Knitting is one passion I come back to after trying various other hobbies. I rarely come back empty handed when I visit yarn stores. Actually I should say that with all my visits to any arts and crafts stores. But knitting is one hobby lets me help others just a little bit. Few years ago I found out about a knitting group in my office and and I joined their mailing list. Group meets once in a week and there are lot of experienced knitters who help new hobbyist learn new techniques or help sort out mistakes. I am not a regular visitor but I do go meet them once in a while. One great thing about this group is that they make chemo hats every year as community service and donate any organization like Knots Of Love. I love participating in these events. See if you have a drop off location near you for any of the organization that accept Chemo hats or any other knitted or crocheted goodies. You can check some of the organizations here who accept knitted or crocheted hats or scarves or blankets. I hope some of you can spend time making hats or scarves this winter to help people in need.
Now off to today's recipe. We Maharashtrians like peeth perun bhaji, vegetable sprinkled with chickpea flour. I think traditionally women started making it to increase quantity to feed the large families. But it tastes so good that now it just made as a separate dish. You can make green onion, methi or almost all the leafy vegetables, or my favorite capsicum! Its very simple to make and results are crowd pleasing.
I just follow my mom's recipe, and here is how she makes it -
2 Capsicum/Bell Peppers (should yield 2-2.5 cups diced)
1 small onion
1/2 to 3/4 cup Chickpea Flour (Besan)
2 tbsp Roasted Peanut Powder
1-1.5 tbsp Kanda Lasun Masala (or per taste)
Salt Per Taste
Fistful of Chopped Cilantro
For Tempering - 2 tbsp Oil, 1/4 tsp Mustard Seeds, 1/4 tsp Cumin Seeds, 1/4 tsp Turmeric Powder, pinch of Hing.
Wash bell peppers, remove seeds and green stem.
Chop the peppers into 1/2" dice.
Chop onion into 1/2" dice.
Heat oil in thick bottom utensil. Add mustard seeds and cumin seeds. Add turmeric powder and hing when mustard seeds start spluttering.
Add onion and saute until golden brown.
Now add chopped peppers, and saute for 3-4 minutes on low heat. Add kanda lasun masala, salt and roasted peanut powder. Mix thoroughly.
Lower the heat and add about half of the chick pea flour, mix well and see if you need some more. You should add just enough to coat the pepper and not too much.
Mix and cover with tight lid. Let it cook for 4-5 minutes on low heat. Remove the lid mix thoroughly. If flour is cooked, sprinkle cilantro and mix and enjoy with chapati or bhakari.
My favorite peeth perun bhaji is on its way to my favorite event MLLA#66 by Lisa, originally started by Susan and currently hosted by Simona!
- Sometimes the peppers leave too much water when it starts cooking, in that case you can saute peppers on high heat to let the water evaporate. Or you can add more chickpea flour.
- Try the same formula with green onions.