Shimla Mirch- Besan Sabzi / Dry Capsicum Bhaji
(Green bell peppers cooked with Indian spices and gram flour)
We need a variety of dry sabzi recipes, which can be easily packed in tiffins, don’t we? Today I am sharing with you a simple recipe which primarily is made out of just TWO ingredients- capsicums and gram flour.
Try this recipe and let me know how you like it!
RECIPE VIDEO
Ingredients
For the sabzi -
5-6 green capsicum/bell peppers (हरी शिमला मिर्च )
5-6 tbsp gram flour (बेसन)
4 tbsp groundnut oil (मूँगफली का तेल)
1 tsp mustard seeds (राई)
1 tsp turmeric powder (हल्दी पाउडर)
1 tsp red chilli powder (लाल मिर्च पाउडर )
2 tbsp lemon juice (नींबू का रस)
salt as per taste (नमक स्वादानुसार)
For the garnish -
chopped coriander leaves (कटे हुए हरे धनिये के पत्ते )
Method
Wash the green capsicums thoroughly and chop them into large chunks.
In a kadhai/pan, start heating oil on a medium flame. When the oil gets heated up, add mustard seeds to it. The chopped capsicums go into the pan when the mustard seeds start spluttering.
Fry the capsicum for 1-2 minutes. Add turmeric powder, red chilli powder and salt. Give everything a nice stir.
Cover the kadhai/pan for 3-4 minutes and let the capsicum cook a bit. Remove the lid and now cook the capsicum uncovered. We do not want to keep the lid on for too long as it tends to overcook the capsicum and make it too mushy. The idea is to cook the capsicum properly without losing its firmness.
When the capsicum is 80% cooked (not fully cooked), sprinkle gram flour/besan on it. Mix it into the sabzi and heat it on a low-medium flame till the gram flour changes colour. The raw smell of the gram flour goes away when it’s fully cooked.
Turn off the heat. After 30 seconds add lemon juice and garnish the sabzi with chopped coriander leaves.
CAPSICUM - BESAN SABZI IS READY TO BE SERVED !!
SERVE HOT WITH HOT PHULKAS OR CHAPATI.
Notes -
Do not chop the capsicum too finely. Larger chunks are perfect for this sabzi.
For 4-5 medium-sized capsicums, we need 5-6 tablespoons of gram flour.
Do not sprinkle water on the sabzi. Water tends to make this dish soggy. If the mixture feels dry after adding gram flour, add a little oil to moisten it.
Adding lemon juice adds some tang to this sabzi. Add the lemon juice after you turn off the heat.
Shimla Mirch- Besan Sabzi / Dry Capsicum Bhaji
Ingredients
- 5-6 green capsicum/bell peppers (हरी शिमला मिर्च )
- 5-6 tbsp gram flour (बेसन)
- 4 tbsp groundnut oil (मूँगफली का तेल)
- 1 tsp mustard seeds (राई)
- 1 tsp turmeric powder (हल्दी पाउडर)
- 1 tsp red chilli powder (लाल मिर्च पाउडर )
- 2 tbsp lemon juice (नींबू का रस)
- salt as per taste (नमक स्वादानुसार)
- chopped coriander leaves (कटे हुए हरे धनिये के पत्ते )
Method
- Wash the green capsicums thoroughly and chop them into large chunks.
- In a kadhai/pan, start heating oil on a medium flame. When the oil gets heated up, add mustard seeds to it. The chopped capsicums go into the pan when the mustard seeds start spluttering.
- Fry the capsicum for 1-2 minutes. Add turmeric powder, red chilli powder and salt. Give everything a nice stir.
- Cover the kadhai/pan for 3-4 minutes and let the capsicum cook a bit. Remove the lid and now cook the capsicum uncovered. We do not want to keep the lid on for too long as it tends to overcook the capsicum and make it too mushy. The idea is to cook the capsicum properly without losing its firmness.
- When the capsicum is 80% cooked (not fully cooked), sprinkle gram flour/besan on it. Mix it into the sabzi and heat it on a low-medium flame till the gram flour changes colour. The raw smell of the gram flour goes away when it’s fully cooked.
- Turn off the heat. After 30 seconds add lemon juice and garnish the sabzi with chopped coriander leaves.
Notes
- Do not chop the capsicum too finely. Larger chunks are perfect for this sabzi.
- For 4-5 medium-sized capsicums, we need 5-6 tablespoons of gram flour.
- Do not sprinkle water on the sabzi. Water tends to make this dish soggy. If the mixture feels dry after adding gram flour, add a little oil to moisten it.
- Adding lemon juice adds some tang to this sabzi. Add the lemon juice after you turn off the heat.
Did you make this recipe?
Kindly let me know in the comments section below and tag @bitesandbokeh on INSTAGRAM.