Monday, July 29, 2019



Green Capsicum or Bellpepper (as it is commonly called in the US) is known as Shimla Mirch in Hindi. I use this vegetable from time to time. Elsewhere in this blog, you will find recipes for Paneer Simla Mirch Masala, Besan Wali Simla Mirch, and Mushroom Pepper Fry.

I am always on the look out for interesting recipes. I liked today's because it has amongst it's ingredients some of my favourites: sesame seeds, roasted peanuts and Shimla Mirch . The name of the recipe comes from Tilli for Sesame Seeds, Phalli for Peanuts and Shimla Mirch for Capsicum/bellpepper

I like to keep the capsicum/bellpepper a little on the crunchy side. This adds to the taste of the dish.
We enjoyed this side dish very much with our afternoon meal.

This recipe has been adapted from Tilli Phalli Shimla Mirch from MasterChef Sanjeev Kapoor's Food Food Channel.

  • Shimla Mirch ( Capsicum/Bellpepper), 2
  • Sesame Seeds, (Til), 1 tbsp
  • Peanuts, (Moongphalli), 1/2 cup
  • Mustard Seeds, 1/2 tsp
  • Cumin Seeds, 1/2 tsp
  • Curry Leaves, a sprig
  • Medium-sized Onion, chopped, 2
  • Ginger Garlic Paste, 1 and 1/2 tsp
  • Turmeric Powder, 1/2 tsp
  • Chilli Powder, 1 tsp
  • Coriander Powder, 1 and 1/2 tsp
  • Tamarind Pulp, 1/2 tsp
  • Salt, to taste
  • Oil, 1 and 1/2 tbsp


Wash and cut the capsicums, de-seed and cut them into small pieces. Keep aside
In a small pan, dry roast the peanuts on medium heat till they crackle and change colour. Keep aside and allow it to cool.
In the same pan, dry roast the sesame seeds on medium heat till they pop, keep aside and allow it to cool.
In a small mixer jar, coarsely grind the roasted peanuts, in pulse mode
Add the roasted sesame seeds to this and grind again to form a coarse powder. Keep aside.
Heat oil in a kadhai and on medium heat add the mustard seeds
When they splutter, add the cumin seeds, and curry leaves and saute for 1 minute
To this add the chopped onions and saute till the onions become translucent
Next add the turmeric powder, and the ginger garlic paste, mix well and saute till the raw smell goes
To this, add the chilli powder, coriander powder and salt and mix well
Add the capsicum pieces, sprinkle a little water and cook covered on medium heat stirring from time to time till the capsicum gets done
Make sure the capsicum remains firm and does not get overcooked
Add the coarsely ground powder of sesame seeds and peanuts prepared earlier, and the tamarind pulp and mix well
Cook for 1-2 minutes more and switch off the gas
Transfer the Tilli Phalli Shimla Mirch to a serving bowl and serve hot

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