Monday, March 17, 2014



One of the vegetables I use often is capsicum which is called bell pepper in the US and is popularly known as Simla Mirch in India. While the green capsicum is more commonly available, the red and yellow capsicum are generally more expensive but they add a lot of colour to any dish.

This recipe of Capsicum with Besan (Gram Flour) is adapted from one of my favourite Chefs, Nisha Madhulika. It is a popular dish in North India. 

We had it with rotis and it was excellent. While the recipe showed the use of capsicum of just one colour, green, I have added red and yellow capsicum/ bellpepper to enhance the visual appeal of this dish.

I hope you will enjoy this as much as we did.

  • Capsicum, 300 grms/3 pieces
  • Besan (Gram Flour), 2 tbsp.
  • Cumin seeds, 1/2 tsp
  • Hing (Asafoetida), 1 or 2 pinches
  • Haldi ( Turmeric powder), 1/4 tsp
  • Coriander powder, 1 tsp
  • Ginger, 1" piece or Ginger paste, 1 tsp
  • Red Chilli Powder, 1/4 tsp
  • Fennel powder, 1 tsp
  • Salt, to taste
  • Garam Masala Powder, less than 1/4 tsp
  • Amchur ( Dry Mango) Powder, 1/4 tsp
  • Coriander leaves, finely chopped, 2 tbsp.
  • Oil, 2-3 tbsp.

Wash and cut the capsicum/bellpepper. remove the stalk and seeds. Cut them into squares of 1/2 inch.
In a thick-bottomed kadhai, dry roast besan for a few minutes. Keep stirring till there is a slight change in the colour. Take it out when you get a good aroma.
Add oil to the kadhai, when it gets hot, on medium heat, add cumin seeds, hing, haldi powder, coriander powder and ginger one after the other. Take care to see they don't get burnt.
Next add the capsicum pieces, salt, red chilli powder, and fennel powder
Now add the roasted besan and dry mango powder.
Stir well and cook till the capsicums get properly coated
Then add the garam masala powder and mix well
Now keep the kadhai covered for 2-3 minutes on low flame
After 2 minutes, stir it so that it doesn't stick to the bottom
Close the lid and cook again for 2 minutes
Check and stir. It should not get overcooked. The capsicum should remain crunchy and not get soft.
Add chopped coriander leaves, cover and cook for 2 minutes
Serve hot with rotis, paranthas etc.

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