Donne- Mirsange Bajo (Capsicum Bajia/ Fries).

"Donne- Mirsange Bajo (Capsicum Bajia/ Fries)"... everybody is familiar with bajo/ bajias/ fries that are a pleasure to bite on steaming hot as a snack ... those monsoon/ winter months are a witness to rising fondness of relishing them in every home ... these are a part of GSB Konkani Saraswat Cuisine, prepared for almost every event or served along with dishes like usli/ upma during breakfast/ meals in home ... we love it served with garlic chutney podi too, tastes awesome ... Yummilicious ...

** Capsicum is known as Donne- Mirsanga in Konkani, simla mirchi/ bell peppers in some places just to name a few while there plenty of other names as per the region. This is a very famous vegetable that can is cooked in many forms, be it added to curries or rice items like pulav/ biryani they all taste great. GSB Konkani Saraswat Cuisine has varieties of Bajias and capsicum ones are loved served during meals.

** In India without serving a deep fried bajia/ fritter/ fries, no function is complete. Almost everybody indulges in relishing them unless they need to avoid them for health reasons. I have shared this recipe before, say a few years back, however as that post was combined with sweet potato/ kanaga/ genasu/ ratalu, I just thought of making a separate post as it would help in reference sharing’s posts .

** The recipe however remains the same without any difference and I will share the link to same at the bottom of this recipe. Again, you can cut them into desired shapes like round, rectangular, square as shown in the pictures. Do try them out and enjoy them with your family and friends. Though monsoon and winters are the season for enjoying steaming hot fries, you can just about try and enjoy these as desired.

** Here is the recipe for "Donne- Mirsange Bajo (Capsicum Bajia/ Fries)" … which I learned from my Amma ….

** You will need "Donne- Mirsanga/ simla mirchi/ bell peppers" as required to prepare the number or fries/ fritters one needs. I have used about 300 gms of here and the batter is sufficient for the same, you may adjust accordingly.

** For the preparation of outer Batter : In a wide stainless steel bowl add about 1 cup of besan (Bengal gram flour/ chane peetHa), 1 tblsp red chilly powder (mirsange pitti/ mirchi tikkat), 1/2 tsp hing (asafeotida) powder, salt (namak/ meeta) to taste and give it a mix. Now add required amount of water and mix well into a thick batter taking care to see that there are no lumps. The batter should be thick in consistency, so add water little by little and mix to avoid it turning into thin texture.

** The batter should be of dropping consistency. If you are new to it, then to check the right consistency of the batter, dip a spoon and lift it out, the batter should coat the back of the spoon well. (Check the picture given alongside here). Now keep the prepared batter covered aside to rest for 15-20 minutes. Mix well, if you find it too thick after resting then add a little bit of water and mix well. You can increase or decrease the amount of chilly powder depending upon individual preference.

** For Capsicum Bajia/ Donne~mirsange Bajo : Wash and dry Capsicums (as needed to be prepared). Cut them into thick strips lengthwise along with the inner seeds and keep them ready aside. I maintain the width of the cut pieces to about 3/4 to 1 inch, you can cut them to 1/2 inch if desired too (Individual choice)

** Note : We get small lemon sized capsicum often in the market during monsoon season. You can either dip them whole (if too small) or cut into two pieces if of medium lemon sized too and prepared the same, the whole ones taste awesome. I will edit the same here by sharing picture whenever I prepare the same.

** Heat plenty of oil (tel/ tela) in a thick bottomed kadai for deep frying. When smoking hot lower the heat to medium, wait for a few minutes and then you can start deep frying the bajias. To check the proper temperature of the oil, just add a drop or two of the prepared batter into the hot oil, if it bounces back to surface sizzling within a few seconds it means the temperature is right, if it settles to the bottom it means the oil needs to be heated a little bit and if turns out blacking immediately it means you need to cool it a bit.

** To deep fry the capsicum pieces, dip the slices into the batter and carefully leave it in the hot oil. You should always drop them carefully without force through the sides and not from center of the kadai/ pan. Be careful and the hot oil may splatter on your hands, if novice to this method of frying, then do take help from a relative/ neighbor and watch carefully the procedure, there is nothing more educative than live visuals.

** Do not overcrowd the kadai/ pan adding batter dipped sweet potato pieces in one go. You should leave space for the pieces to be evenly fried as well as to be able to flip them over, so add just enough pieces with some space left for frying. Now allow the added capsicum fries to cook for 2-3 minutes before you stir it with slotted spoon. This cooks the batter on the surface of the pieces and helps flipping them over easier. Do not stir immediately or the batter will leave and not coat the pieces evenly.

** You should fry the bajos/ bajias until done and evenly brown in color. Keep stirring a few times once a few minutes of frying is done for evenly frying them. When done remove with a ringed/ or holed spatula, so that the excess oil strain back into the kadai itself. Place the fried capsicum bajos/ bajias on an absorbent paper/ napkin for the excess oil to drain off well. Repeat the procedure with the remaining cut pieces of sweet potatoes or as is the required number to be fired for immediate serving.

** "Donne- Mirsange Bajo (Capsicum Bajia/ Fries)" are fried and done and are ready to be served. Always serve Bajos (bajias/ fries) steaming hot as they taste best served that way. Bajo/ fries is one side dish that tastes great served anytime be it for meals/ breakfast or tiffin. However, capsicum bajo is usually served as a side dish during meals. I am sure all of you are well versed with different types of bajos/ bajias as they are a common sight in Indian homes each one having their own favorites. In case you have not tried out with capsicum then please do try it, tastes wonderful leaving your family craving for more, so be prepared for it. 

** Children always love fried dishes be it bajos or podi or for that matter cutlets, they enjoy relishing them dunked in tomato ketchup while elders love them during meals or with coconut chutney/ pdoi as a snack. Many a times in Konkani homes they are served during breakfast along with rava upma/ idy usli/ poha chutney etc. to make the serving that much more delicious and appealing to all. Again you must try ripe nendrabale banana bajos and sweet potato (kananga) ones too, these are the the most after ones as they have a sweetish tinge to them and are usually a part of festive occasions.

** You can check out all types of "Bajo/ Bajia" recipes in the Blog by following the common link shared below, there are plenty of variety shared ....

https://gayathrifoodbytes.blogspot.com/search?q=Bajo