Thursday, July 4, 2013

Stuffed Capsicum Masala | Punjabi Style Bharvan Shimla Mirch Recipe - A Side Dish For Chapathi Or Roti

Preparation Time: 40 minutes

Servings: 4

  • 7 - 8 small Capsicums
  • 1 cup Besan (Gram flour)
  • 2 big Onions finely chopped
  • 1 big Tomato finely chopped
  • 1 tea spoon Garam masala
  • 1 tea spoon Chilli powder
  • 1/4th tea spoon Turmeric powder
  • Salt as per taste
  • 1/4th cup Curd
  • 1/4th cup Cumin powder
  • 1/4th cup Coriander powder
  • Oil  for seasoning

  • Cut capsicums as shown in picture and keep it aside.
  • Take the upper part of capsicum, and chop it very finely and keep it aside.
  • Dry roast besan to avoid raw taste and keep it aside.
  • Heat oil in a kadai, add finely chopped onion.
  • Fry till it becomes light brown.
  • Now add finely chopped tomatoes.
  • Fry till it becomes soft.
  • Now add garam masala, chilli powder, turmeric powder, coriander powder, cumin powder.
  • Add roasted besan, put little water and let it cook for 5 minutes. The stuffing is ready.

  • Now stuff the capsicums as shown in picture.
  • Heat oil in a separate kadai, fry finely chopped capsicum and then add 2 table spoon of stuffing. Mix it well. Add curd and little water.Let it cook for 2 minutes. 
  • Then keep the stuffed capsicum one by one. Close the lid and let it cook for 10-12 minutes.
  • Add more water to kadai if needed.
  • Stuffed capsicum is ready with roti.

PS: You can as well add Cooked potatoes instead of besan while preparing the stuffing, which gives different taste.


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