WebStep by step Recipe of Besan Shimla Mirch ki Sabji 1. We need to dry roast the gram flour (besan) first for this besan shimla …
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Web19. Then add the roasted besan in batches. First, sprinkle add 1 tablespoon besan all over the capsicum sabzi. 20. Stir and mix very …
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WebAdd chopped Shimla mirch and mix well. Add a little salt and mix well. Cover and cook Shimla Mirch on medium heat until it turns soft for about 4-5 minutes. Lift the lid and stir sabzi at the intervals so …
WebAdd besan/gramflour and dry roast it on low flame for 2-3 minutes. Keep on stirring while roasting so that besan does not get burn. Do not roast besan for a longer time as it gets bitter so roast it till you get …
WebMaking the Besan Wali Shimla Mirch ki Sabzi. In a kadai/wok, heat the oil. Add mustard seeds and wait till they pop. Add the capsicum and salt. Stir-fry till the capsicum softens a bit. Add red chilli powder and turmeric. Mix well. Add the besan and mix well. Stir-fry for a couple of minutes.
Webinstructions. in a kadai in 2 tbsp oil add 1tsp each rai,zeera&haldipwdr and 1 tbsp chilli …
Besan Shimla Mirch Sabji recipe: Spicy Indian curry made from bell pepper and roasted gram flour. Dry roast the besan in a flat nonstick-pan on a low flame till the color sightly changes. Do not over cook as Besan tends to get bitter. Wash the capsicum with water. De-seeds the bell pepper and cut into small dices.
Add chopped Shimla mirch and mix well. Add a little salt and mix well. Cover and cook Shimla Mirch on medium heat until it turns soft for about 4-5 minutes. Lift the lid and stir sabzi at the intervals so that it won’t stick to the pan. After 5-6 minutes, remove the lid, stir sabzi and add roasted besan and salt.
mix the besan very well with the capsicum bhaji. if the bhaji looks very dry, then you can sprinkle some water. lastly switch off the flame and add 2 tablespoons chopped coriander leaves. also drizzle ½ to 1 teaspoon of lemon juice. adding lemon juice is optional.
Besan wali shimlamirch) is served as side dish along with other Indian curries and chappatis/phulkas. Indian curries are usually served along with many side dishes like chutneys, sambhara (in Gujarat) or poriyals (in Tamil Nadu).