Recipe for Shimla Mirch Besan Subzi | Dry Capsicum Curry | Capsicum Chickpea flour curry

Capsicum or green bell pepper and chickpea flour / besan make a great pair. The besan complements the bell peppers, which on their own are a bit lost in a main vegetarian dish. Roasting the besan adds a lovely nutty flavour and the spices just tie them all up together. This is one of my favourite curries for a simple weekday lunch to have with phulka rotis

I had this Shimla Mirch Besan Subzi for the first time with muslin soft phulkas at a Gujarati friend’s home. Tender whole bell peppers stuffed with a mix of roasted gram flour and a myriad of spice powders, shallow fried and then covered and cooked until tender, a labour of love indeed. But how easy to gorge down two whole stuffed capsicums, because they are so delicious.

Delicious though it is, this Gujarati / Rajasthani cuisine staple of besan stuffed bell peppers are heavy and the shallow frying of course adds to the calories. This is my modified version that retains all the flavours from the original recipe, easier to make and one of my favourite ways to cook green capsicums. The same recipe can be prepared using snake gourd slices, or even larger chillies like Bhavnagari mirchi.

Equipment Required For Making Shimla Mirch Besan Subzi:

Large pan – Kadai

Menu suggestion:

Serve the Shimla Mirch Besan Subzi with Phulka Rotis and Banana Raita

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