Shimla Mirch Besan ki Sukhi Subzi
by Tarla Dalal
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Added to 36 cookbooks
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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
- Dry roast the besan in small non-stick pan on a medium flame for 2 to 3 minutes. Keep aside.
- 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.
- Add the capsicum and salt and sauté on a medium flame for 2 minutes.
- 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.
- Add the roasted besan and 1 tbsp of water, mix well and cook on a medium flame for 2 minutes, while stirring occasionally.
- Serve hot.
Nutrient values per serving
|Vitamin A||509.4 mcg|
|Vitamin B1||0.6 mg|
|Vitamin B2||0.1 mg|
|Vitamin B3||0.7 mg|
|Vitamin C||125.8 mg|
|Folic Acid||36.9 mcg|
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