Besan Wali Shimla Mirch|Rajasthani capsicum besan ki sabji

Todays recipe is rajasthan style besan wali simla mirch. It has a unique flavour due to the addition of fennel seeds ( badishep) .simla mirchi means capsicum & besan means chickpea flour in english.we are using green capsicums for this but you can try it with red or yellow ones too.

Uniqueness of this recipe is not to over cook the capsicum it should be crunchy.

In maharshtra we make this sabji with a slightly different manner using capsicum & besan & it is known as pith perleli simla mirchi chi bhaji

Capsicum made with gram flour is very delicious and is prepared instantly and with ease. It one of the best Sabzi that can be packed in tiffin boxes. Serve this Sabzi as side dish.

Recipe source :Nisha madhulika 

Ingredients

Capsicum - 3

Gram flour - 2 tbsp

Green coriander - 2 tbsp (finely chopped)

Oil - 2-3 tbsp

Turmeric powder - ¼ tsp

Coriander powder - 1 tsp

Red chilli powder - ¼ tsp

Fennel powder - 1 tsp

Asafoetida - 1-2 pinch

Cumin seeds - ½ tsp

Ginger - 1 inch piece (paste)

Garam masala - ¼ tsp

Salt - as per taste or more ½ tsp

Method:

1.Wash,rinse clean capsicum. Remove stalk and seeds and cut into ½-1 inch square pieces.

2Place a pan on flame and add gram flour. Roast until it slightly changes it color and then take out in a pan. Take oil in a pan and place it on flame for heating. Add asafoetida, cumin seeds, turmeric powder, coriander powder and ginger paste. Sauté for few seconds.

3Now add capsicum, salt, red chilly powder, fennel powder, roasted gram flour and mango powder. Also add garam masala powder and stir constantly until capsicum gets coated nicely with the spices.

4.Cover the pan with help of lid and cook Sabzi on low flame. Open the lid and stir the Sabzi. Again cover it and cook for another 2 minutes. After 2 minutes again check the Sabzi. Capsicums have not become tender; cover the pan and cook for 2 minutes more. Don’t over cook the capsicum it should be crunchy.

5.Capsicum with gram flour is ready. Take it out in a serving bowl and serve with chapatti, parantha or chawal.