Besan Shimla mirch is a quick and easy stir fry recipe made using gluten-free besan or gram flour and Simla mirch or capsicum. It is an easy no-onion no-garlic side recipe that goes well with simple paratha, dal rice, or khichdi.
The dish is very simple to cook and that makes me cook this often. If you are bored of cooking yet need something fancy this is one of the best recipes to cook. As said it goes well with almost everything. One can even make a sandwich using this veggie as a filling.
This is a very common recipe in North India and in Maharashtra. In Maharashtra, it is also called Capsicum Zunka and may include onion and garlic too.
Process of making Besan Shimla Mirch
The recipe is quite simple, all you do is saute the capsicum in a bit of oil and spices. Once they are half done or a bit tender, we add besan or gram flour. Besan adds a nice nutty texture to the soft yet crisp peppers.
Then the sabji is cooked until the besan is cooked properly. Many roast the besan prior to adding it to the peppers. I do not cook it along with the peppers. I cook it the same way my mom makes it.
The quantity of besan used can vary. I do not use it much and just like to have a besan coating on the simla mirch. If you like Besan more you can add a bit more.
Substitutions for Shimla Mirch
One can use red or yellow peppers/capsicum. I have used green this time. The same recipe can be used using different veggies. You can replace onion or zucchini/courgette with capsicum.
Few more Stir-fry or No-onion No-Garlic Recipes
This is a no-onion no-garlic recipe and is quick to make. If you are looking for more such recipes try this Hari Mirchi ke Tipore, Gajar Aloo Matar Sabji, Watermelon Rind Sabji, or this Gobi Aloo Matar ki Sabzi.
This Besan Shimla Mirch is vegan. I am using Asafoetida here which is original and gluten-free. Asafoetida (Hing) powder available in shops contains wheat and is not gluten free. Gluten intolerant people can either skip completely or opt for Gluten Free Asafoetida (Hing)
Besan Shimla Mirch
- 1 large Capsicum Approximately 130 grams – chopped into cubes
- 2 tablespoon Gram Flour Besan
- 1 teaspoon oil
- ½ teaspoon Mustard seeds
- ½ teaspoon Cumin seeds
- 1-2 green Chilies chopped
- ¼ teaspoon Turmeric powder
- ¼ teaspoon Red Chili powder
- a pinch of Asafoetida
- Salt to taste
- 2-3 tablespoon Water Only if required
- Rinse and pat dry the capsicum1 large Capsicum
- Cut it into cubes.
- In a pan add oil.1 teaspoon oil
- Once hot add mustard seeds and cumin seeds.½ teaspoon Mustard seeds, ½ teaspoon Cumin seeds
- Let it splutter.
- Add green chilies and saute for a few seconds.
- Add turmeric, red chili powder, asafoetida, and again saute for a few seconds.1-2 green Chilies chopped, ¼ teaspoon Turmeric powder, ¼ teaspoon Red Chili powder, a pinch of Asafoetida
- Now add in the capsicum, Coriander powder and mix.1 large Capsicum
- Cover and let it cook on slow, stirring in between.
- Let it cook for 4-5 minutes until they are slightly soft.
- Add salt and mixSalt to taste
- Now add in the gram flour and mix everything.2 tablespoon Gram Flour
- Cook on slow stirring in between.
- Do keep on stirring the vegetable after adding gram flour, or else it might stick to the pan and burn.
- After 4-5 minutes, if the gram flour sticks to the pan, add a tablespoon of water at a time, just so that the gram flour mixture does not burn.2-3 tablespoon Water
- Cook this until the gram flour is lightly golden brown.
- Switch off, cover, and let the veg/sabji rest for 8-10 minutes.
- Standard US Size cups and spoons are used. 1 cup = 237 ml, 1 teaspoon = 5 ml
- Measurements are a rough guide only. Feel free to change the proportions.
- Asafoetida (Hing) powder available in shops contains wheat and is not gluten-free.
- Gluten-intolerant people can either skip completely or opt for Gluten Free Asafoetida (Hing)
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