Besan Shimla Mirch Sabzi
A simple, quick, and easy Besan Shimla Mirch Sabzi is absolutely heavenly. This dry sabzi is made with green bell peppers, roasted chickpea flour, and some basic spices.
Ingredients
- 2 large Green bell pepper, 500 grams deseeded, cut into medium pieces
- 2 tbsp Cilantro chopped
- 1/2 cup Chickpea flour/Besan
- 1/2 tsp Kashmiri red chili powder
- 3/4 tsp Red chili powder
- 1/4 tsp Turmeric powder
- 1/4 tsp Asafoetida
- 1/2 tsp Mustard seeds
- 11/4 tsp Salt or as required
- 1 tsp Sugar
- 2 tbsp Oil
Instructions
Roasting The Besan
- In a pan, add the besan, and keep roasting it on medium low heat stirring frequently.
- Keep roasting the besan for about 7-8 minutes or until it releases aroma and turns light pink in color. Keep it aside.
Making The Sabzi
- Heat some oil in a pan on medium heat. Add mustard seeds and let them splutter.
- Lower the temperature and add all the spices like asafoetida, turmeric, chili powder, and salt.
- Transfer the green bell peppers, mix, and cover the pan with a lid on medium low heat.
- Let the peppers cook for about 5 minutes. Open the lid, stir it, and put the lid back on the pan. Let the peppers cook for about 5-7 minutes until they turn soft and release the juices.
- Sprinkle 3-4 tbsp of besan and mix well. Now transfer the rest of the besan in the sabzi, mix well, and cover the pan with a lid.
- Let the besan cook for about 5 minutes, add some sugar, cilantro, and mix well.
- Cover the pan with a lid and cook for another 3-4 minutes and serve.
Notes
- Do not add very less oil in this sabzi or it will be a little dry to swallow.
- Cut the Green bell peppers into medium equal sized pieces.
- Cook the bell peppers until soft and release the moisture from them.
- Roast the besan on medium low heat until fragrant and it changes the color to light pink.
- Sprinkle the roasted besan little at a time. Do not add all the roasted flour at once or it will end up into a large and dry lump.