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Tuesday, May 12, 2009

Besan Shimla Mirch

This is my version of Besan Shimla Mirch

Category Main course vegetable
Region All of India
Also Called Several names (depending upon the region)
Descriptive English Name Spicy Capsicum
Served Hot, with roti (whole wheat Indian bread), or steamed white rice
Serves 4
Cooking Time 20 minutes


• 500 gms Finely Chopped Green Shimla Mirch
• 2 Onions finely chopped
• 1/2Tbs Jeera
• 1/2 tsp Turmeric powder
• 1 tsp Besan
• 1 tsp Red chili powder
• 2 tsp coriander powder
• Asafetida a small pinch
• Coriander leaves
• 1/2tbsp Lime Juice
• 3 tbsps Oil
• Salt to taste


Wash Shimla Mirch under running water. Pat the Shimla Mirch dry with a clean kitchen towel Finely chop Shimla Mirch & Onion.

In a thick base frying pan, heat the oil with Jeera until they splutter and stir-fry the onions & then add Shimla Mirch let both cook together & add all spices. Cook until translucent. Now add the besan & stir well until its turns golden brown. Lastly, sprinkle some water, lime juice and cover it with a lid for about 5 minutes. Garnish the dish with coriander leaves. Serve hot.

Smart tips:

Do not cook with a very tight lid on the pan otherwise it will make the dish very sticky


Shruti said...

This recipe looked very yummy, so I was very excited to try it. I must tell you that it is tastier than I had imagined :)
Thanks for sharing it.

Jyoti said...

i was hoping to find tomatoes in the ingredients and the recipe cos the picture you've posted has those lovely red juicy tomatoes adding color to the dish

Meghana said...

Hi Joyti,

Yes the picture has tomatoes.But You can substitute tomatoes even with lime juice.Depending on the availability.