Besan Capsicum

My mother has made this recipe at home for as long as I can remember - and we have always called it "Marathi Capsicum". Maybe she learned it from one of her Maharashtrian friends, but I have a lot of Maharashtrian friends and have never had this at any of their homes. No matter where it originates from (for sure this is not a traditional Bengali recipe), it tastes delicious and is really simple to make. Goes well with Rotis or Daal-Rice.

Ingredients:
2 large Bell Peppers (capsicum)
About 3/4 cup gram flour (besan)
red chilly powder to taste
1 tsp nigella seeds
Salt and Oil as needed.

pinch of turmeric (optional)

Method:
Cut the pepper into small pieces (too large pieces will lead to the gram flour getting burnt before the peppers are fully cooked.
Mix in the gram flour with the peppers. They should be partially coated as shown in the picture.

Heat oil and add the nigella seeds.
After a few minutes add the pepper and gram flour mixture and stir. Allow it to cook and stir a couple of times in between. It should be ready in about 10 minutes. Remove from heat as soon as the peppers are fully cooked.

Variation: I use the Gits "Pakora" Mix when I am out of gram flour. I liked this version a lot since the mix is basically gram flour with some other spices mixed in it.