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Baghare Shimla Mirch

Zeenath Amaanullah
5 minutes
Prep Time
25 minutes
Cook Time
6 People
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ABOUT Baghare Shimla Mirch RECIPE

Just gave a new twist to the ever so famous side dish of Hyderabad Deccan. Relish this beauty with biryanis, rotis, parathas or even plain rice.

Recipe Tags

  • Veg
  • Easy
  • Dinner Party
  • Hyderabadi
  • Simmering
  • Side Dishes

Ingredients Serving: 6

  1. Capsicum about 7 to 8. You can use any colour of your choice.
  2. Tamarind pulp of about 1 large lemon sized tamarind. Soak in hot water and squeeze out the juice. If using seedless tamarind, just soak it in hot water and blend into a smooth paste.
  3. Chilli powder 1 1/2 tbsp
  4. Salt to taste
  5. Cumin powder 1 tbsp
  6. coriander powder 1 tbsp
  7. Turmeric 1/2 tsp
  8. Onions shallow fried in little oil and blended to a smooth paste about 3 large
  9. Sesame seeds and peanuts about 3 tbsp dry roasted and powdered finely
  10. Curry leaves a fistful and cumin seeds about 1 tbsp for the tempering. If you wish you can even add a tsp of black mustard seeds
  11. Oil about 5 to 6 tbsp
  12. Slit green chillies as needed


  1. In a non stick pot, heat the oil and add the cumin seeds and the curry leaves.
  2. Make two cuts in the capsicums lengthwise.
  3. Saute them on low flame.
  4. Do not stir.
  5. Add the onion paste and all the other masalas and the tamarind pulp too.
  6. Let it simmer on low to medium flame. Keep checking in between and also stir it lightly.
  7. If the gravy is too thick, adjust it with water and let it simmer for 20 to 25 mins.
  8. If you prefer it little more spicy, add slit green chillies also as needed.
  9. Serve it hot with biryani. It goes very well with it. A perfect combo. But you can also use it with rotis parathas or even plain rice.

Reviews (2)  

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priyadarshini dehariya
priyadarshini dehariya   Dec-15-2016

Its good

Shoba Bharathraj
Shoba Bharathraj   Oct-10-2016

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