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shimla-mirch besan subzi capsicum dry curry

Shimla Mirch Besan Subzi | Bell pepper & Chickpea Flour Dry Curry

A modified, easier and healthier version of Capsicums stuffed with besan - a Simla Mirch & Besan subzi to have with rotis. A Rajasthani / Gujarati inspired curry.
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Side Dish
Cuisine Indian, north indian
Servings 3 portion


  • 2 large capsicum bell peppers
  • 1/2 tsp kalonji seeds
  • 1/2 cup Besan Chickpea flour
  • 2 tsps dhania jeera powder Coriander Cumin powder
  • 1 tsp red Chilli powder Powder
  • 1/2 tsp Turmeric powder powder
  • 1 tsp amchoor / raw mango powder powder
  • 2 tsps jaggery Powedered (optional)
  • 1 tsp Salt


  • Deseed and slice the capsicums into strips.
  • In a heavy bottomed pan, dry roast the chickpea flour / besan on a low-medium flame until aromatic and is lightly golden brown. This takes 5-6 minutes. Add all the dry spice powders to this along with the salt. Mix and keep aside.
  • Heat 2 tsp oil in a heavy bottomed kadai / wok, add the kalonjig seeds. After a few seconds, add the sliced capsicum / bell pepper. On a medium flame, saute until they are almost cooked.
  • To this add the mix of roasted chickpea flour and spices. On a low flame stir to combine well. Sprinkle 2-3 tbsp of water over this, stir to combine well, so all of the dry flour is absorbed in the moisture. Cover and cook for 5-7 minutes, sprinkling some more water if required.
  • Add 1 tsp oil around the sides and allow the curry to dry up further and the besan mix to turn golden brown, by allowing this to sit undisturbed on a low flame for 5-7 minutes. What we want is the spiced besan mix to uniformly coat the capsicum, and for it to be well cooked and not floury.
  • Serve with phulka rotis and dal or yogurt.


You can try the same recipe with chopped cabbage or sliced spring onion greens.
If you love capsicums, this Capsicum Baath recipe from Karnataka is a MUST try.