Besani Shimla Mirch (Rajasthani Spicy Bell Pepper)

For all you dear lovers of Bell Pepper/ Capsicum, here's an authentic Indian recipe for Besani Shimla Mirch (Spicy Bell Pepper). I love the way my mami (aunty) makes it and this is just an attempt to be 10% of what she makes. :)

BESANI SHIMLA MIRCH:

Preparation Time: 15 minutes

Cooking Time: 20 minutes

Serves: 4

Health Meter:

Capsicum contains health benefiting alkaloid compound capsaicin, which gives strong spicy pungent character. Early laboratory studies on experimental mammals suggest that capsaicin has anti-bacterial, anti-carcinogenic, analgesic and anti-diabetic properties. The vegetable has antioxidant properties, which help neutralize the free radicals responsible for damaging tissue and cells. The vegetable helps reduce cholesterol and thus, is effective in warding off strokes and heart attacks.

Ingredients:

1. Shimla Mirch/Capsicum/ Bell Pepper(medium size, any color) : 2

2. Gram Flour: 1 cup

3. Turmeric Powder: 1/2 tsp

4. Coriander Powder: 2 and 1/2 tsp

5. Red Chilli Powder: 1/2 tsp

6. Cumin Powder(jeera) - 1/2 tsp

7. Asafoetida/heeng: a pinch

8. Amchoor Powder (Dry mango powder): 3 tsp
9. Mustard Seeds: 1/2 tsp

10. Salt: 2 tsp or as per taste

11. Oil: 1/2 cup

Method:

1. Wash the capsicum well, dry it with a cloth and chop into small pieces.
2. Now take oil in a pan and heat it. Once heated, add mustard seeds and wait till they crackle. Keep the flame on medium. Now add asafoetida followed by the chopped capsicum (make sure there's no water left in the chopped pieces).
3. Fry for 3 minutes on low flame.
4. Now add all the spices except amchoor powder and salt and cook for 3 minutes. Cover the pan for 3-5 minutes, keeping the flame still low.
5. At last add the gram flour/besan followed by the amchoor powder and salt; mix well. Cook it till it goes slightly brown. If the quantity of oil is less, the gram flour/besan will stick to the bottom and stay undercooked.
6. At last, add 1 tbs of water and cook for 3-5 minutes. Keep stirring to make sure the gram flour is not sticking to the bottom.

Tips:

1. In the chance of saving calories, please do not reduce the quantity of oil else the gram flour/besan will not get optimally cooked.
2. The gram flour will keep sticking to the bottom, so keep stirring.
3. Make sure the gram flour goes golden brown and leaves a typical aroma (like how we get while making 'besan laddoos'...ohh ab ye kya yaad aa gaya!! ;))
4. If you want, you could add chopped onions along with the capsicum. 
5. Enjoy this with garma-garam chapati/roti flooded with ghee. (I know this sounds weird to people who are calorie conscious).