Shimla Mirch Besan Subzi

Chickpea flour or besan is an integral part of Indian cuisine and is used for many dishes. Predominantly it is used as a coating or batter for many deep-fried snacks, but can also be used for curries too. One such easy dry curry recipe where besan is used with a combination of capsicum is this Shimla Mirch Besan Sabzi recipe.

An easy and simple dry side dish made with chickpea flour and capsicum. This recipe and ideal everyday side dish which can be made within minutes with minimal ingredients available in the kitchen. It is generally served with phulkas, dal and rice on the side.

Serves - 4

Ingredients:

2 large capsicum, cubed,

1 medium to large onion, finely chopped,

2-3 tbsp besan or gram flour, more if required,

2 tbsp oil,

1 tsp mustard seeds,

1 tsp jeera,

1 tsp fennel seeds, coarsely crushed,

1/4 th tsp hing,

1 tsp turmeric powder,

1 tsp red chilli powder

1 tsp aamchur powder,

Salt as per taste

Method:

In a large kadai heat 2 tbsp oil. Add the mustard and cumin seeds. Once they crackle add the fennel and hing powder.
Add the chopped onion and saute until translucent in color.
Add the capsicum and mix well.
Now add the turmeric, red chilli and aamchur powder and mix well. Add a little salt.
Cover and cook on very low flame. Make sure you don't overcook the capsicum.
Once the capsicum is 3/4th cooked (al dente) start adding the besan 1 spoon at a time.
Mix well every time you add the besan.
When you see that the besan has soaked up most of the oil and has coated the shimla mirch nicely, stop adding more besan.
Adjust the salt if required.
Cook for 4-5 mins without covering with lid.
Garnish with fresh coriander.
Serve hot with phulkas or rice.

Note:

I also like to add 1/4th tsp of garam masala for that additional flavour. It tastes amazing.

Did you make this recipe?

Please let me know how it turned out for you! Leave a comment below and share a picture on Instagram with the hashtag #thefitdotme

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