Step-by-step
1
firstly, in a pan take ¼ cup besan and roast on low flame.
2
roast on low flame until the besan turns aromatic and golden brown. keep aside.
3
in a large kadai heat 2 tbsp oil and splutter 1 tsp mustard, 1 tsp cumin, 1 tsp fennel, pinch hing.
4
add 1 chilli and saute on low flame.
5
further, add 2 capsicum and stir fry without overcooking.
6
keeping the flame on low, add ½ tsp turmeric, 1 tsp chilli powder, ½ tsp cumin powder, ¾ tsp coriander powder, 1 tsp aamchur and ¾ tsp salt.
7
saute on low flame until the spices turn aromatic.
8
now add in roasted besan and mix well.
9
mix until the besan is well coated to capsicum. you can sprinkle 2 tbsp of water if the mixture is too dry.
10
cover and simmer for 7 minutes until everything is well cooked.
11
finally, enjoy shimla mirch besan sabji recipe with phulka or roti.
Video
Notes
- firstly, make sure to roast the besan on low flame to prevent from burning.
- also, add besan as required to make the curry slightly dry or sticky.
- additionally, capsicum needs to be crunchy and not soggy in this sabzi.
- finally, shimla mirch besan sabji recipe tastes great when prepared slightly spicy.
Original recipe by Hebbar’s Kitchen: https://hebbarskitchen.com/shimla-mirch-besan-sabji-recipe-capsicum/