Detailed step wise recipe for Besan Wali Shimla Mirch – Shimla Mirch Besan ki Sabzi – Besan Capsicum ki Sabzi with photos.
Besan wali shimla mirch is a not very popular recipe here in North India but I love it since my Mumbai days 7 years back.
I had it long back at one of my Maharashtrian colleagues’ house when she called me over lunch and I really found the recipe interesting and unconventional.
Being a cooking passionate I never hesitate to learn the recipes and try it out, hence I quickly asked her the recipe and tried it.
Since, then I often cook it in my kitchen. Even my parents and family were quite impressed and liked it a lot because we don’t usually find it in North India.
The recipe is very simple yet delicious different from the regular aloo shimla Mirch and it tastes really good when combined with Parathas instead of Rotis.
Using roasted besan gives a great taste to it. Earlier I used to use raw Besan which would made it quite dry and chewy but gradually I learnt with my mistakes. 🙂
Here is the detailed recipe for Besan Wali Shimla Mirch – Shimla Mirch Besan ki Sabzi – Besan Capsicum ki Sabzi – Gram flour coated capsicum.
Also, check more of my Indian Veg Main Course Recipes.
🍴 Time to Prep 20 minutes
⏰Time to cook 10 minutes
🍛 Servings 3-4 servings
👩 Author Ruchika
🍲 Cuisine Indian
♨ Course Main Course
Ingredients:
- 500 gms shimla Mirch (capsicum)
- 3/4 cup Besan (Gram Flour)
- Salt to taste
- 1/2 tablespoon mustard seeds (raai)
- 1 medium sized onions (finely chopped)
- 2-3 green chillies (finely chopped)
- 3-4 garlic cloves (crushed or chopped)
- 1 tablespoon coriander powder (dhania power)
- 1 Medium sized tomato (finely chopped)
- 1/2 tablespoon kashmiri red chilli powder
- 1/2 tablespoon dry mango powder (amchur)
- 3 tablespoons oil (preferably mustard oil)
- 1 tablespoon garam masala
Notes/ Tips to follow
- We need to dry roast the besan before adding it to the capsicum.If we will add the raw besan, it will take several minutes to cook which will burn the capsicum.
- This recipe cooks really well in mustard oil, so preferably use the same to make it.
- Heat the mustard oil well before cooking to remove its raw smell.
- Try to use fresh capsicum instead of the old ones because fresh capsicum will taste the best for this recipe.
- While roasting the besan,make sure to keep the flame low and keep stirring otherwise it will burn quickly.
- Do not overcook the besan and turn off the heat when it starts turn aromatic.
Step wise recipe for Besan Wali Shimla Mirch
- Firstly, wash the capsicums thoroughly and cut into medium size cubes and keep aside.
2. Take a heave bottomed pan or a kadhai and add 3/4 cup gram flourto it.
3. Dry roast the besan at a low flame and keep stirring to avoid burning.
4. Keep stirring until besan turns aromatic and starts changing colour to a little brownish.
5. At this stage,be careful as besan will immediately start burning. Turn off the heat and take it off in a plate and keep aside.
6. Now, heat 3 tablespoons of oil in a kadhai and add mustard seeds and let them crackle.
7. Add chopped garlic and green chillies and sauté until the rawness of garlic is removed.
8. Now add chopped onions and stir.
9. Cook the onions until turn brown and translucent then add tomatoes.
10. Cook the tomatoes well with a lid covered for a minute until they turn soft. Further add salt, kashmiri red chilli powder,coriander powder and mix well.
11. Once the spices turn aromatic,add capsicum cubes.
12. Mix the capsicum cubes well to coat with the spices then let them cook for 3-4 minutes at a low- medium flame.
13. Keep stirring occasionally and check and cook for 2-3 more minutes so that the capsicums are cooked well. At this stage add roasted besan.
14. Mix well gently so that capsicum cubes are well coated with besan.
15. Add garam masala and amchur powder and mix well. Cook for 1-2 minutes and turn off the heat. Serve hot and enjoy with Parathas. 🙂
