How to make Rajasthani besan ki shimla-mirch recipe
Rinse, clean and then slice capsicum. Remove stalk and seeds and cut into ½-1 inch square pieces.
Place a pan on flame and add gram flour. Roast until it slightly changes it color and then take out in a pan. Take oil in a pan and place it on flame for heating. Add asafoetida, cumin seeds, turmeric powder, coriander powder and ginger paste. Sauté for few seconds. Now add capsicum, salt, red chilly powder, fennel powder, roasted gram flour and mango powder. Also add garam masala powder and stir constantly until capsicum gets coated nicely with the spices.
Cover the pan with help of lid and cook Sabzi on low flame. Open the lid and stir the Sabzi. Again cover it and cook for another 2 minutes. After 2 minutes again check the Sabzi. Capsicums have not become tender; cover the pan and cook for 2 minutes more. Don’t over cook the capsicum it should be crunchy.
Capsicum with gram flour is ready. Take it out in a serving bowl and serve with chapatti, parantha or chawal.