Besan Shimla Mirch Subzi Recipe
Besan Shimla Mirch Subzi is one of my favourite subzis. I have taken this recipe from my mother. It is so easy to prepare and tastes yummy!
Eating Capsicum has tons of health benefit including relief from stomach issues, back pain, muscle spasms, headaches, skin aging, cancer, menopausal problems and diabetes.
Add to it that it also helps lower the risk of cardiovascular diseases. It has anti-inflammatory and analgesic properties and may provide relief from arthritis pain. If consumed regularly it also helps improve the digestion process, prevent ulcers and control high blood pressure. So do include this vegetable in your regular diet to stay healthy.
If you are looking for some more simple, delicious and nutritious subzi recipes check out Paneer Butter Masala, Sev Tamatar ki Sabzi, Crispy Karela Fry, Lal Math Bhaji, Dill Leaves Subzi/ Suva Moong Dal Sabji, Bhindi Fry and Mix Veg recipe.
- 2 medium sized capsicum/ shimla mirch
- 1 medium sized onion/ pyaaz
- 1 large sized tomato/ tamatar
- 2 tbsp oil/ tel
- ¼ tsp mustard seeds/ rai
- ¼ tsp cumin seeds/ jeera
- 3-4 peeled garlic cloves/ lehsun
- ½ inch peeled ginger/ adrak
- 5-6 curry leaves
- ⅛ tsp turmeric powder/ haldi
- ¾ tsp red chilli powder/ lal mirch powder
- ½ tsp cumin powder/ jeera powder
- ½ coriander powder/ dhaniya powder
- A generous pinch of asafoetida/ hing
- 1 tsp salt/ namak or as per taste
- 3 tbsp gram flour/ besan or as required
- ½ tsp sugar or as per taste
- Chopped coriander leaves for garnishing
How to prepare Besan Shimla Mirch Subzi:
- Heat oil in a pan. Once the oil is hot, add mustard seeds and let them crackle.
- Then add cumin seeds and let them crackle.
- Add ginger-garlic paste and sauté till it turns light brown.
- Add chopped onion and curry leaves. Sauté the onion till it turns light brown in colour.
- Now add the spices i.e. turmeric powder, red chilli powder, cumin powder, coriander powder and asafoetida. Sauté them only for 4-5 seconds.
- Immediately add the tomatoes and sauté till they become mushy. Add salt so that the tomatoes get cooked faster.
- Next goes in the chopped capsicum. Mix well. Cover it and let the subzi cook for around 10 minutes. Stir at regular intervals.
- After 10 minutes, you will notice that the capsicum is almost cooked. Now add the gram flour in parts and mix. Tip: Add only as much gram flour as the moisture in the subzi can take without making it too dry. Do not add any water to the subzi.
- Add sugar and mix.
- Cover and cook the subzi for 3-4 more minutes stirring at intervals.
- Check if the subzi is cooked.
- Once it is cooked, switch off the gas flame and garnish the Besan Shimla Mirch Subzi with chopped coriander leaves.
Serve it with phulkas, chapatis or as a side dish with dal-rice.
If you liked this recipe, do share it with family and friends.
WATCH THE BESAN SHIMLA MIRCH SUBZI VIDEO HERE:
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