Bhajji and Bhaaji are different. South Indian bhajjis are vegetable fritters deep fried in oil, where Marathi bhaaji means 'vegetable'. It can be raw or cooked. Like how the hindi word 'Subji' or 'Subzi' is used. I learnt this recipe from Meghana, a sweet, Marathi friend of mine. She brought this for lunch along with rotis and it was so yummy that I almost finished it. ;) Here's Meghana's recipe unaltered.
Green Bell peppers - 2, chopped
Onion - 1, finely chopped
Besan/Gram flour - 2-3 tbsp
Cummin seeds - 1 tsp
Chilli powder - 1/2 tsp
Turmeric powder - 1/4 tsp
Salt to taste
Olive Oil - 2 tsp (Any veg. oil will do)
Heat oil in a non-stick pan and add the cummin seeds after the oils is hot. When the cummin seeds are roasted in the oil, add the onions and saute it until the onions turn slightly brown. Add the chopped green bell peppers and saute for a minute. Sprinkle a bit of salt and the turmeric powder and saute for a minute. Cover the non- stick pan. (Note: Do not add water while cooking this particular recipe, It will be a disaster!) After 4-5 mins, Open the cover and stir once. The green bell peppers should be cooked by now, if not, allow for a few more minutes to cook. Add the remaining salt and chilli powder. Stir carefully and then reduce the heat. Sprinkle the besan flour on the bell peppers and mix well. Do not cover this pan. Stir a bit till the besan is completely absorbed and then after 2 mins, stir once again. By now, the besan should be cooked too. Serve with rotis or rice along with yummy dal.
Do not cover the pan till it cools down to room temperature. This dish should be prepared and eaten the same day. Refrigeration & Reheating doesnt work with this recipe.