Besanwali Shimla Mirch | Chick Pea Flour Bell Peppers Veg

I love Bell Peppers | Shimla Mirch | Capsicum...I like them in any form - raw | cooked! Infact sometimes as salad, I just chop few pieces of these lovely bell peppers and enjoy my Lunch!

This particular sabzi Amma tried, I think about 5 years back! From then this is a must every month at our home! So easy to make, very flavourful and this is loved by my colleagues when I take this for my Lunch - box!

Ingredients:

2 cups Shimla Mirch | Green Capsicum | Bell Pepper,  cut into 1/2 " squares
1/2 cup Besan | Chick Pea Flour

1/4 tsp Haldi | Turmeric Powder

1/2 tsp Dhania | Coriander Powder
1/2 tsp Saunf | Fennel Powder

1 tsp Jeera | Cumin Seeds
1 tblsp Oil

1 tsp White Til | Sesame Seeds, dry roasted
1/2 tsp Salt | To taste

Method:

• In a mixing bowl add besan, dhania powder, saunf powder and haldi. Mix well.
• In a non-stick pan, dry roast besan-mix till it emits a nice fragrance. Transfer the roasted besan to a plate and keep aside.
• In the same non-stick pan, heat oil and add jeera.
• When jeera splutters add chopped shimla mirch. Saute for 4 minutes. Shimla mirch should be crisp not over cooked.
• Add the roasted besan-mix and saly. Keep the flame on low  and saute for 2 minutes.
• In case the sabzi appears very dry, sprinkle very little water and mix well. The sabzi should be fluffy.
• Switch off gas and transfer to a serving bowl.
• Garnish with roasted til.
• Serve hot.

Besanwali Shimla Mirch makes a great combination with Roti | Paratha.

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About C R Meena

(c) 2014 - 2016, Meena's Taste Mantra is the result of my ardent desire to share my recipes, with all who appreciate and celebrate food. These recipes are as a result of 60 years of cooking experience, influenced by tradition and exposure to various concepts, new recipes/ingredients and a passion for cooking - adapting to healthier alternatives.