Shimla Mirch as it is called in Hindi or Bell Peppers in the West or Capsicum in India, Australia, Malaysia etc all mean the same vegetable which cooks in minutes and is used in a variety of dishes in everyday life from salads and soups to Paneer.
- 1 tablespoon besan ( gram flour)
- 1 tablespoon wheat flour
- 1 tablespoon jowar flour
- 4 medium sized Capsicum chopped into pieces
- 2 tablespoons oil
- 1/2 teaspoon red chilli powder
- 1 tablespoon of cumin seeds
- 1/4 tablespoon heeng (asafotedia)
- 1/2 tablespoon turmeric
- 1/2 tablespoon coriander powder
- 1 tablespoon sesame seeds
- 1/2 tablespoon sugar
- salt to taste
- Heat oil in a pan, add cumin seeds and asafotedia, cook it for a minute.
- Add chopped capsicum, salt and turmeric to this mixture.Cover it and cook on a gentle flame for about 5 minutes, keep on stirring it in between.
- In a bowl mix gram flour , Jowar flour and wheat flour sprinkle this on the capsicum and cover it for about 2 minutes.
- Now open the lid and stir it well, to this add coriander powder, chilli powder, sesame seeds and sugar.
- Stir it well and cook it for about 5 minutes on a gentle flame.
- Enjoy it with chapatis.