Capsicum or shimla mirch is a multi dimensional vegetable for the fact that it can be used in most of the cuisines including continental and others. It contains an impressive list of nutrients that have disease preventing and health promoting properties.
In India quite a few varieties of capsicum are easily
available. This preparation is made from the small variety of capsicum which has
a high heat content or in other words are hot. The regular variety can also be
used.
This is a quick recipe with less cooking time required. This
yellow and green coloured preparation looks attractive and is packed with
vitamins.
Recipe for Shimla mirch with besan
Ingredients
- 250 gms capsicum (chopped)
- 1 cup onion (chopped)
- ¼ cup tomatoes(chopped)
- 4 tbsp of besan (bengal gram flour)
- 3 to 4 cloves garlic (crushed)
- ¼ tsp turmeric
- ¼ tsp mustard seeds
- 3 tbsp oil
- Salt to taste
How to make
Heat oil in a kadai (skillet).
Add the crushed garlic.
Add the mustard seeds. As they begin to crackle add the
onions.
Once the onions become translucent add the turmeric,
capsicum, tomatoes. Saute for a minute.
Add the besan, mix well, cover with lid. Let it cook on low
heat for 4 to 5 minutes.
Serve with phulka or chapatti.
Hints
- If you are using the regular variety of capsicum add ½ tsp of red chilly powder to the preparation.
- If you like the capsicum to be crunchy follow the recipe as given.
- If you want to cook the capsicum completely , cover and cook for 2 more minutes.
- To prevent the fresh green colour of the capsicum avoid covering the dish after cooking till it completely cools down.
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