Besan Shimla Mirch ki Sabji is a quick, easy and flavourful everyday kind of vegetable made with capsicum (green bell peppers) & besan (roasted gram flour).
This is a very simple, easy-to-make, vegan, diabetic-friendly, beginner-friendly sabji recipe that pairs best with flatbreads like roti and phulka.
About Besan Shimla Mirch Sabji
Besan Shimla Mirch ki Sabji, also known in Marathi as Peeth Perun Dhobli Mirchi Chi Bhaji, is a staple vegetable preparation made all across India.
This is a dry sabji preparation made with green capsicum and roasted besan (gram flour) along with minimal spices.
Besan shimla mirch ki sabji is often made for lunchbox, whether itโs for school or office.
The nutty roasted flavour of besan beautifully complements the aromatic flavour of green capsicum.
This is such a versatile dish that you can easily tweak it according to your taste.
I have added onions here, which helps keep the sabji moist and adds flavours; however, you can completely avoid adding onions if you donโt like, the sabji still tastes wonderful.
You can also add ginger, garlic and other spices of your choice to enhance the flavour. So tweak as you like.
Why you are going to love this Besan Shimla Mirch Ki Sabji:
- Itโs quick to make & gets ready under 30 minutes. Best to prepare a lunchbox during hectic mornings.
- Needs only pantry staples. No fancy ingredients needed.
- As this is a dry preparation, itโs best to carry it in a lunchbox so you wonโt have to worry about spillage.
- Lastly, it tastes really awesome! Do try it!
This peeth perun shimla mirchi chi bhaji is such a beautiful, humble dish that you will fall in love with it.
So if you have never tried it, do give it a try immediately!
Tips to Make this Besan Shimla Mirch Ki Sabji:
Roast besan (gram flour) on a low flame to get the best nutty flavour.
Do not overcook capsicum.
Donโt skip adding sugar, as it balances the taste of this sabji. Unlike other coloured capsicum, green capsicum is not sweet in taste so do not worry while adding a half teaspoon of sugar. The sabji wonโt get sweet, it will just balance out the flavours.
Recipe Video
Your Guide to Easy & Tasty Indian Vegan Cooking
Frequently Asked Questions
Can I use red or yellow capsicum instead of green capsicum for making this Besan Shimla Mirch Sabji?
Yes, you can use other varieties of capsicum for making this sabji; however, the green capsicum has a sharper taste and is not as sweet as the other varieties. If using red or yellow capsicum, the sabji might get naturally sweeter.
How do I stop the besan from tasting raw while making Besan Shimla Mirch Sabji?
To avoid tasting raw besan in this sabji, always roast the besan on a low flame until it turns slightly brown and releases a nutty aroma. Add this besan to the sabji.
Can I add other vegetables to this Besan Shimla Mirch Sabji?
Yes, you may add grated carrots, green beans to make a mixed vegetable version.
Is Hing (asafoetida) necessary to add in Besan Shimla Mirch Sabji?
Itโs not necessary, but if you have it, then itโs good to add as we are adding besan, which might be heavy for digestion for some people.
Serving Suggestions
Serve this sabji with chapati, phulka or as a side dish with dal rice.
Storage Options
As we have added besan in this recipe, itโs best to make it in a small quantity and avoid storing it as the besan will get soggy if kept for long.
This sabzi tastes best when eaten fresh.
If you have leftovers, store them in the fridge for just one day. Reheat in the microwave or, if using the stove, sprinkle some water to regain its moist consistency.
Related Recipes
More Everyday sabji Recipes
Bharwa Shimla Mirch With Besan (Stufed Capsicum), Besan Cabbage Sabji (Peeth Perun kobi Chi Bhaji), Spring Onion Zunka
How to make Besan Shimla Mirch Ki Sabji (Peeth Perun Shimla Mirchi Bhaji)
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Recipe Card
besan Shimla Mirch Sabji | Peeth Perun Shimla Mirchi Chi Bhaji | Shimla Mirchi zunka Recipe
Ingredientsย ย
Methodย
- Cut Capsicum into small or medium cubes.
- Dry roast besan (gram flour) on a medium flame till it gives out a nice aroma.
- Heat oil in a pan, add mustard seeds, and let them splutter. Add asafoetida (hing) and chopped onions.
- Saute onions till they turn light golden in colour. Do not brown them completely.
- Once onions are cooked, add turmeric powder. Saute for 20 seconds till the raw smell of turmeric disappears.
- Add the chopped shimla mirch (green capsicum). Mix well with onions.
- Cover and cook until capsicum softens. Stir occasionally in between.
- Do not overcook the capsicum, it should have a slight crunch.
- Once capisum is 90% cooked, add sugar, red chilli powder and salt to taste. Mix well.
- Now, gradually sprinkle the roasted besan into the sabji. Mix besan well with capsicum.
- The quantity of besan (gram flour) can vary depending upon the flour quality. So add besan (gram flour) accordingly.
- Cover and cook on a low flame for 2-3 minutes till the capsicum and besan (gram flour) are well combined and infused with spices.
- Besan Shimla Mirch ki Sabji (Peeth Perun Shimla Mirchi Bhaji) is ready. Garnish with coriander leaves.
- Serve with any flatbreads like phulkas, chapati, rotis, or as a side dish with dal and rice.
