Name: Shimla Mirch Bhaji recipe by Sujata Hande-Parab at BetterButter
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 4
Ingredients: Shimla Mirch/Green Capsicum – 250gms; Mustard seeds – ½ tsp; Cumin seeds – ½ tsp; Curry leaves – 3-4; Onion finely chopped- 1 medium; Garlic crushed – 2-3; Green chili slit – 1 Medium hot; Tomato finely chopped – 1 large; Turmeric – ½ tsp; Garam masala – 1tsp; Coriander powder – ½ tsp; Red chilli powder – 1/2 -1 tsp; Finely chopped coriander leaves – 1 tbsp; Salt to taste; Oil – 1 ½ tbsp.; Warm water – 1-2 tbsp.; Fresh grated coconut – 2tbsp

ABOUT Shimla Mirch Bhaji RECIPE

Capsicum is also known as peppers, Shimla Mirch and been cultivated and used worldwide. It can be eaten raw or used in many preparations. It has unique taste and flavor which enhances the taste of the dish. In Maharashtra, it is used on regular basis in everyday cooking. Shimla Mirch subji, bharwa mirch, alu-shimla, pakora, pulao, paratha lots of dishes cooked using this vegetable. This is our traditional recipe which we prepare at home regularly. Sometimes we add finely chopped potato to the preparation. These are less pungent, mildly sweet in taste, subji require to be bit spicy.

Ingredients Serving: 4

Shimla Mirch/Green Capsicum – 250gms
Mustard seeds – ½ tsp
Cumin seeds – ½ tsp
Curry leaves – 3-4
Onion finely chopped- 1 medium
Garlic crushed – 2-3
Green chili slit – 1 Medium hot
Tomato finely chopped – 1 large
Turmeric – ½ tsp
Garam masala – 1tsp
Coriander powder – ½ tsp
Red chilli powder – 1/2 -1 tsp
Finely chopped coriander leaves – 1 tbsp
Salt to taste
Oil – 1 ½ tbsp.
Warm water – 1-2 tbsp.
Fresh grated coconut – 2tbsp

Instructions

Wash, pat dry, finely dice/chop green capsicum or Shimla Mirch.
Heat oil in a non-stick pan. Add cumin, mustard seeds. Let it splutter.
Add curry leaves. Stir.
Add crushed garlic, slit green chili. Cook till raw aroma goes away.
Now add finely chopped onion and salt. Cook till translucent.
Add garam masala, coriander powder, red chilli powder, turmeric. Mix.
Add finely chopped tomatoes. Cover and cook on low flame until mushy.
Add chopped green capsicum. Coat well with the masala.
Cover pan/utensil with a plate. Pour some water over it. Keep checking vegetable in between. After a minute add 1 ½ tbsp warm water. Cook on low flame for 5-8 minutes.
Shimla Mirch will be soft once cooked. Don’t overcook.
Add grated coconut, coriander. Mix thoroughly. Cook for another 1 minute.
Serve hot with chapati, dal rice, roti, Naan.

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