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Shimla Mirch Besan ki Sukhi Subzi


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Shimla Mirch Besan Sukhi Subzi

5/5 stars  100% LIKED IT    1 REVIEW ALL GOOD

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An interesting subzi of besan and capsicum cubes, tempered with cumin seeds and sautéed with a range of spice powders, which add more josh to the naturally flavourful capsicum.

Capsicum has a pleasantly spicy flavour, which is accentuated by the addition of sugar and lemon juice. The roasted besan gives the Shimla Mirch Besan ki Sukhi Subzi a wonderful mouth-feel, rich taste and strong, appetizing aroma.

You will really enjoy having this dry subzi with rice and dal or your favourite Indian bread .

Try other subzi recipes like Subzi Pasanda or Subzi Ka Salan

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Shimla Mirch Besan ki Sukhi Subzi recipe - How to make Shimla Mirch Besan ki Sukhi Subzi

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Sukhi SubzisTraditional Indian SubzisIndian PartyNon-stick Pan

Preparation Time:    Cooking Time:    Total Time:     Makes 3 servings
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Method
    Method
  1. Dry roast the besan in small non-stick pan on a medium flame for 2 to 3 minutes. Keep aside.
  2. Heat the oil in a broad non-stick pan, add the cumin seeds and asafoetida and sauté on a medium flame for a few seconds.
  3. Add the capsicum and salt and sauté on a medium flame for 2 minutes.
  4. Add the turmeric powder, chilli powder, cumin seeds powder, coriander powder, sugar and lemon juice and sauté on a medium flame for 1 minute, while stirring occasionally.
  5. Add the roasted besan and 1 tbsp of water, mix well and cook on a medium flame for 2 minutes, while stirring occasionally.
  6. Serve hot.


Nutrient values per serving
Energy213 cal
Protein6.4 g
Carbohydrates20.9 g
Fiber5.9 g
Fat11.7 g
Cholesterol0 mg
Vitamin A509.4 mcg
Vitamin B10.6 mg
Vitamin B20.1 mg
Vitamin B30.7 mg
Vitamin C125.8 mg
Folic Acid36.9 mcg
Calcium25.4 mg
Iron1.8 mg
Magnesium0 mg
Phosphorus0 mg
Sodium18.3 mg
Potassium189 mg
Zinc0.5 mg

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Reviews

Shimla Mirch Besan ki Sukhi Subzi
5
 on 24 Oct 17 05:23 PM


This is one of my favourite recipe.. I love the capsicum.. coated with besan.. goes well with roti.. i enjoyed this subzi.. Will make this subzi often now.. Thank you for the recipe..
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