Truth be told, Capsicum or Shimla Mirch is not amongst the favourite vegetables in my home and one of the few ways that we eat it is this Besan Shimla Mirch ki Sabzi or Capsicum Zunka as it is known in Marathi. Yes, it does make for a good accompaniment to roti or Bhakri.
That was before we started making Kadai Paneer, Paneer Bhurji with Bell Peppers and Grilled Vegetables at home. However, for many, many years, the only way we cooked Capsicum was as Alu aur Shimla Mirch ki Sabzi (Potato and Capsicum Curry) or then as this Besan Shimla Mirch ki Sabzi (aka Capsicum Zunka in Maharashtra).
Over time actually, I have grown to like this recipe and now make it regularly.
This recipe was first posted in 2014, and is now updated with a recipe card and better pictures.
Recipe for Besan Shimla Mirch ki Sabzi | Capsicum Zunka
Besan Shimla Mirch ki Sabzi | Capsicum Zunka
- 1/2 Kg Shimla Mirch, Capsicum
- 3 tbsp Besan, Gram Flour
- 1/2 tsp Rava, Semolina (Optional)
- 1/4 tsp Haldi, Turmeric
- 1 tsp Red Chilli Powder
- 1/2 tsp Rai, Mustard Seeds
- 1 tbsp Oil
- Salt to Taste
- Cut, deseed, and chop the capsicum into small pieces.
- In a kadai, over medium flame, dry roast the rava for a minute or so. Using a touch of rava helps in preventing the besan from clumping. This is entirely optional.
- Add the besan to the kadai and dry roast till the besan becomes aromatic.
- Transfer to a plate and set aside.
- 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.
- Take off the heat.
- Serve hot Besan Shimla Mirch ki Sabzi | Capsicum Zunka with rotis.
How to Make Besan Wali Shimla Mirch ki Sabzi | Shimla Mirch Zunka
- The Basic Preparations
- Cut open the capsicum and deseed it.
- Chop the capsicum into small pieces. My father likes cut this batch for me and he cut them into really small pieces. However, you can keep the capsicum chunky as well.
- In a kadai/wok, over medium heat, dry roast the rava for 1-2 minutes. The rava is entirely optional and just helps in preventing the besan from lumping. Do not use too much of it otherwise you will have a grainy zunka on your hands.
- Next, add the besan to the kadai and dry roast it till the besan becomes aromatic, and just starts to change colour.
- Transfer to a plate and let the besan cool. Do not leave it in the kadai as it will continue to roast.
- Making the Sabzi
- In a kadai/wok, over medium flame, heat the oil.
- Now add mustard seeds.
- When the mustard seeds crackle, add the capsicum and salt.
- Stir-fry till the capsicum softens a bit. Do not cover and cook because capscium has high water content and the sabzi may become soggy.
- When the capsicum has softened a bit, add red chilli powder and turmeric, and mix well.
- Finally, add the besan and mix well.
- Stir-fry for 1 or 2 minutes.
- Take off the heat.
- Serve hot Besan Shimla Mirch ki Sabzi | Capsicum Zunka with rotis or Bhakri.
- The rava ensures that the besan does not form clumps.
- Do not increase the amount of rava, else the curry will be grainy.
- You should roast both the rava and besan well, else it will taste raw when added to the curry.
- Do not add water to the capsicum while it is cooking. This is because the capsicum contains enough water.
- You know the capsicum is cooked when it starts to reduce in size and turns a slightly translucent.