Besan wali Shimla Mirch

Besan wali shimla mirch

Description –

Shimla mirch (green bell pepper or capsicum) is so versatile ingredient that it can be used in every cuisine to prepare starters, main course in varied way. It can be easily available in all parts of the world. It is named as pepper but it is juicy and not spicy.

This recipe of shimla mirch is made with besan and served as a side dish along with any curry or as a main vegetable with roti or paratha. Capsicum is prepared with besan with some spices to give it nice taste and texture.

Preparation Time – 10-15 Mins
Cooking Time – 20 – 25 Mins
Serving – 4 – 5

Ingredients –
• Shimla Mirch (Capsicum) Medium Size – 8 Nos.
• Besan (gram flour) – 1 Cup
• Red chili powder – 1 Tsp
• Coriander powder – 1 Tsp
• Turmeric powder – ½ Tsp
• Dry Mango powder (Amchur powder) or lime juice – 1 Tsp
• Asafoetida – 1 Tsp
• Cumin Seeds – ½ Tsp
• Water – 1/2 Cup
• Oil- 1½ Tbsp

Method –
• Take besan (gram flour) in a non-stick or heavy bottom kadai and roast on a low flame.

 

 

 

 

• Stirring continuously roast till golden brown.

 

 

 

 

• Meanwhile dice capsicum in cubes.

 

 

 

 

• Transfer roasted flour in a separate container. Keep aside.

 

 

 

 
• In a same kadai heat oil. Add cumin seeds and asafoetida.

 

 

 

 

• Add diced capsicum and mix well. Cook for 3- 4 mins. Make sure they do not lose crunch.

 

 

 

 
• Add turmeric powder, coriander powder, dry mango powder and red chili powder. Mix well.

 

 

 

 

 

 

 

 

• Add roasted besan (gram flour) and mix well so that besan is coated nicely on vegetable. Cook for 2-3 mins.

 

 

 

 

• Add water and mix well. Cook for 3-4 mins on low flame, uncovered, stirring occasionally.

 

 

 

 

• Cover the lid and let it cook on low flame till tender, stir occassionally.

 

 

 

 

• Serve hot with roti,puri,paratha and dal. (Moong Dal Tadka Recipe), (Masala Puri Recipe),(Ajwain Paratha Recipe)

 

 

 

 

Tips and Tricks –
• Make sure vegetable do not lose crunch while adding gram flour.
• Adjust water as per required consistency; it should neither become too mushy nor too dry.
• Adjust spices as per taste.
• Cook on a low flame.



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