Wednesday, September 26, 2018

SHIMLA MIRCH ZHUNKA

SHIMLA MIRCH ZHUNKA

I am fond of some dishes from Maharashtrian cuisine and make them once in a while. You will therefore find elsewhere in this blog recipes for Jhunka Vadi, Kothimbir Vadi, and Hirwi Mirchi cha Thecha. 

Today's recipe is for an easy to make side dish which can be had with rotis or rice called Shimla Mirch Zhunka (also called Jhunka) made with capsicum/bellpepper and besan ( chickpea flour). This is also commonly made in North Karnataka.

I particularly like it if the capsicum stays crunchy without being overcooked.



Ingredients:-
  • Shimla Mirch (Capsicum/Bellpepper), large sized, 2 or about 500 gms
  • Besan ( Chickpea Flour), 3 tbsp
  • Onion, finely chopped, 1
  • Garlic Pods, chopped, 3-4
  • Green Chilli, ( long variety), chopped, 1
  • Turmeric Powder, 1/4 tsp
  • Chilli Powder, 1 tsp
  • Coriander Powder, 1 tbsp 
  • Mustard Seeds, 1/2 tsp
  • Cumin Seeds, 1/2 tsp
  • Hing, (Asafoetida), 1/8 tsp
  • Curry Leaves, a sprig
  • Salt, to taste
  • Oil, 2 tbsp
  • Coriander Leaves, finely chopped, for garnish

Method:- 

Wash the capsicum, de-seed them and chop them into 1/2 inch cubes
Heat a thick bottomed, non-stick kadhai and dry roast the besan over medium/low flame stirring continuously till it gives off a nice aroma or for about 2-3 minutes. Keep aside
Heat oil in the kadhai and when it gets hot, on medium heat add the mustard seeds and when they splutter add the cumin seeds
When the cumin seeds sizzle add the asafoetida and curry leaves and saute for 10 seconds
Next add the green chilli, onion, garlic and a pinch of salt and saute for a couple of minutes till the onion becomes translucent 
Add the cubed capsicum, salt to taste and cook for about 5 minutes
Add the spice powders (turmeric powder, chilli powder, and coriander powder) and mix well, and cook on medium flame till the capsicum gets done. Take care that the capsicum does not get overcooked or mushy. It should be cooked yet retain its crunchiness.
Now sprinkle the dry roasted besan, little by little and mix well so that it does not form any lumps
Cook, partially covered, over medium flame till the dry roasted besan gets well blended with the capsicum and spice powders
Finally garnish with finely chopped coriander leaves
Serve hot as a side dish with rice or rotis