Thursday 12 April 2018

Besani Masala Shimla Mirch - Spicy Green Capsicum with Gram Flour Recipe

Hello foodies,

Today's recipe is a very simple recipe of the humble green capsicum. Usually green capsicum is paired with potatoes/aloo, but today's version involves upgrading this humble vegetable with a dash of besan/gram flour. Not only does this besan/gram flour make the vegetable more tasty, it adds so much nuttiness and aroma to the vegetable. This humble recipe can be put together with a very few ingredients and takes very little time to prepare. Generally for me this is a recipe which I pack for my lunch when I am in a rush-rush situation.

I picked up this recipe from my newly married friend, she used roasted besan for the vegetable, whereas I have used un-roasted besan/gram flour. It takes a tad bit longer to cook than the roasted version probably. But the end result turns out to be same nonetheless. So, let's get cooking...

Ingredients (you will need):

Green Capsicum, chopped - 1
Salt, to taste
Red Chilli Powder, 1/2 tsp
Turmeric Powder, 1/2 tsp
Amchoor Powder/Khatai/Dried Mango Powder, 1/2 tsp
Garam Masala, 1/4 tsp
Cumin seeds, 1/2 tsp
Refined Oil/ Ghee/Clarified Butter, 1 tablespoon

Cooking steps:

1. In a pan/kadai, heat oil/ghee and add cumin seeds/jeera, turmeric powder, red chilli powder, garam masala, amchoor powder and coriander powder. Let the spices saute a bit, around 10-20 seconds.

2. Add washed and cubed capsicum pieces.

3. Add gram flour. I take 1 tbsp of besan/gram flour per capsicum. Here, I have used 2 capsicums so I have added 2 tbsp of besan/gram flour. Along with the besan add salt as per your taste.

4. Mix everything well. Cover and cook for 5 minutes or till the capsicum are a bit on the tender side. Switch off the flame.

5. Spicy and tasty capsicum with gram flour is ready to be eaten. Serve with pooris/paranthas of your choice. You can also serve it as an accompaniment with your main rice dish.

Have you tried the Besani Shimla Mirch Recipe? Do let me know how it turned out for you in the comments section below.

Happy Cooking!

No comments:

Post a Comment