Shimla Mirchi Chi Peeth Perun Bhaji | Besan Shimla Mirch Sabji | Capsicum Stir Fry

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Shimla Mirchi in English is called Green Capsicum (Bell Peppers). It is known by several names such as dhobli mirchi, capsicum, bell pepper. Shimla Mirchi chi peeth perun bhaji is prepared by sprinkling roasted besan (gram flour) over the cooked Capsicum which is infused with basic spices.

Peeth Perun” means a sprinkling of gram flour (besan). This is a typical Maharashtrian dish that is almost made in every household.

This is a vegan recipe that is rich in vitamins and proteins. This is a no onion no garlic recipe.

In Maharashtrian Cusine, you will find many such vegetables that are made using this technique. Spring Onion Sabji, Padwal sabji, Cabbage sabji (kobi zhunka / kobi chi peeth perun bhaaji) are made using this method.

Shimla mirchi peeth perun bhaji (Capsicum Besan stir fry) is simple, quick and easy to make.

It does not need a lot of prep beforehand. Using minimal ingredients & spices this dish tastes amazing.

This is made for everyday meals that is best served along with chapati, dal rice. Being a dry vegetable dish it can be easily packed in a lunch box along with roti.

This recipe can be made in just under 30 minutes. Shimla mirchi / dhobli mirchi / capsicum are a great source of vitamin A & vitamin C. They are also a great source of dietary fiber. Besan (gram flour) on the other hand is a good source of protein and nutritional as well.

This is a typical Maharashtrian dish that is tempered with mustard seeds, hing (asafoetida) and then sautéed along with basic spices. Sprinkled with roasted besan (gram flour) which gives this vegetable a wonderful rich taste and texture.

Basically in India, as green capsicum is easily available, this vegetable is made using green capsicum. But you may also use Red bell peppers for this recipe. Red bell peppers are sweeter, unlike green ones.

Growing up this was the go-to dish that I loved to eat with phulka (flatbread) and varan bhat (dal rice). This vegetable makes an excellent tiffin option.

Dry Vegetable Recipes

Vegan Recipes

No Onion No Garlic Recipe

Kobi Peeth Perun Bhaji (Cabbage Besan Sabji)

Maharashtrian Recipes

Food FAQ’s

Let’s see how to make this simple, easy and quick peeth perun shimla mirchi bhaji (Capsicum Besan stir fry) in your home kitchen.

SHIMLA MIRCHI PEETH PERUN BHAJI (Capsicum stir fry)

Prep time: 5 minutes
Cook time: 20 minutes
Cooking level: Easy
Taste: Mildly spicy

  • 4 Medium-sized Green Capsicum (Shimla Mirchi / Dhobli Mirchi / Bell Peppers)
  • 5 tablespoon Besan (Gram Flour)
  • 1 teaspoon Mustard Seeds
  • 1/2 teaspoon Turmeric Powder
  • 1/4th teaspoon Hing (Asafoetida)
  • 1 teaspoon Red Chilli Powder
  • 1 teaspoon Sugar
  • Salt to taste
  • 3-4 tablespoons Oil for cooking
  • Water only if required
  • Cut Capsicum into small or medium cubes.
  • Dry roast besan (gram flour) on a medium flame for about 3 minutes till it gives out a nice aroma.
  • Heat oil in a pan, add mustard seeds, and let them crackle. Add asafoetida (hing), turmeric powder and chopped capsicum.
  • Cover and cook for 5 minutes. Stir occasionally in between.
  • Add red chilli powder, salt, and sugar.
  • Now keep the flame low and sprinkle roasted besan (gram flour) using fingers or spoon little by little with constant stirring. This method is known as peeth perun method.
  • The quantity of besan (gram flour) can vary depending upon the flour quality. So add besan (gram flour) accordingly.
  • Add 1/4th cup water if you feel the vegetable has become too dry and mix well.
  • Cover and cook on a low flame for 2-3 minutes till the capsicum and besan (gram flour) are well combined and infused with spices.
  • Serve with any flatbreads like phulkas, chapati, rotis, or along with curry and rice.

Note:

You may also use a sieve (strainer) and sprinkle besan evenly over the capsicum.

As besan (gram flour) is used in this recipe without the use of too much water, it is highly advisable to use only nonstick utensils while preparing the dish.

In case you are using a different metal utensil then cover with a lid adding little water over the lid so that the vegetable does not burn.

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