Truth be told, Capsicum or Shimla Mirch is not amongst the favourite vegetables in my home. For many, many years, the only way we cooked Capsicum was as Alu and Shimla Mirch ki Sabzi (Potato and Capsicum Curry) or then as this Besan Wali Shimla Mirch (aka Shimla Mirch Zunka in Maharashtra as I discovered).
Over time actually, I have grown to like this recipe and now make it regularly.
How to Make Besan Wali Shimla Mirch ki Bhaji | Shimla Mirch Zunka
Time: 45 Minutes
- Shimla Mirch/Capsicum – 1/2 Kg
- Besan/Gram Flour – 3 tbsp
- Rava/Semolina – 1/2 tsp
- Haldi/Turmeric – 1 Big Pinch
- Red Chilli Powder – 3/4 tsp
- Amchur Powder – 1/2 tsp
- Coriander Powder – 1/2 tsp
- Rai/Mustard Seeds – 1 tsp
- Oil – 1 tbsp
- Salt to Taste
- Deseed and finely chop the capsicum.
- In a kadai/wok, dry roast the rava till it starts to turn brown.
- Add the besan to the rava and roast till the besan starts to change colour.
- Add turmeric to the besan-rava mix.
- Mix well and set aside.
- In a kadai/wok, heat the oil.
- Add rai and wait till it splutters.
- Add the capsicum and fry over medium heat till the capsicum is cooked.
- Add the salt, red chilli powder, coriander powder, and amchur.
- Mix well.
- Add the besan to the fried capsicum and mix well.
- Cook for 5-7 minutes.
- Serve hot Besan Wali Shimla Mirch ki Bhaji (Shimla Mirch Zunka) with rotis.
- 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.