Besan Shimla Mirch Recipe - Quick Dry Sabzi
Besan shimla mirch recipe is a quick, easy, and comforting side dish that goes well with almost any Indian meal. Made with crisp green capsicum, roasted besan, and a few spices, this sabzi comes together in no time.
Ingredients
- 2 green capsicums
- ⅓ cup gram flour (besan)
- 1 tbsp oil
- 1 tsp cumin seeds
- A pinch of asafoetida
- ½ tsp turmeric powder
- ½ tsp red chili powder
- ½ tsp coriander powder
- ⅓ tsp cumin powder
- ½ tsp dry mango powder (amchur)
- 1 tsp salt
- 1 to 2 tbsp water
Instructions
- Add the gram flour to a pan and roast until fragrant.
- Roast for 2-3 minutes, then set aside.
- Heat oil in a kadai with some cumin seeds and asafoetida.
- When they start to splutter, add the chopped capsicums.
- Now season with cumin, red chili, coriander, and dry mango powder. Also add salt here.
- Mix all the spices well and saute for a minute or until they turn crispy.
- Now add the roasted gram flour mix with capsicum until it is well coated.
- If the mixture feels too dry, add water and cook it on a low flame for 5 minutes.
- After 5 minutes, turn off the flame, and the besan shimla mirch is ready.
Notes
- Use the fresh bright green capsicums for the best texture.
- Roast the gram flour to remove its raw taste.
- Don't add too much water, as you will get soggy capsicum.