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Bharli Dhobli Mirchi in English translates to stuffed capsicum also called bell-peppers. In Hindi, it is popularly known as Bharwa Shimla Mirch.
This is a vegan, gluten-free, beginner-friendly and delicious side dish to accompany meals.
About Recipe
Stuffed capsicum is an extremely simple, delicious and spicy side dish bursting with flavours.
Small-sized capsicum (bell-peppers) are stuffed with spiced besan (gram flour) filling and then pan-fried until soft and a little charred.
The besan used here is roasted which makes it easy to cook.
Stuffed vegetables are very much popular in Indian cuisine. They are also popular on restaurant menus and parties.
Stuffed capsicum (bharwa shimla mirch) is an everyday kind of vegetable preparation that is made in almost every Indian household with slight variations depending upon region to region.
Stuffing from coconut, potatoes, besan, and paneer (cottage cheese) are the most popular ones.
The recipe that I am sharing here today is how we make at home with minimal ingredients.
These also make a perfect lunch box option to carry to work along with soft phulka or chapatis.
To make this stuffed capsicum, it’s always best to use small or medium-sized capsicum (bell-peppers) as they are easy to fill and takes less time to cook.
I normally like to use green capsicum here, but you can also use red capsicum and yellow capsicum.
Green capsicum is quite savoury as compared to red & yellow hence the taste would differ a bit with every variety.
I always pan fry these stuffed capsicums but these can also be baked in the oven at 180 degrees Celsius for about 40 minutes.
To make this stuffed capsicum, I have used roasted besan (gram flour) along with large finely chopped onions and spices like red chilli paste and garam masala.
Make sure to use roasted besan only.
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lngredients
Shimla Mirch / Capsicum (Bell-Pepper) – To make this recipe, always try to use small or medium sized capsium as they are easy to fill and cook.
Besan (Gram Flour) – For this recipe, we will need to first roast the besan (gram flour) till it releases its aroma.
Onions – Finely chopped onions are used which enhances the flavour of this dish.
Spices & Herbs – Spices like red chilli powder, turmeric powder and garam masala powder are added to the roasted besan.
Seasoning – We will add a teaspoon of sugar to balance the taste and salt as per needed.
Oil – To pan-fry these stuffed capsicums.
Variations
Instead of besan, this capsicum can be stuffed with boiled potatoes or a combination of boiled potatoes & paneer.
Freshly scrapped coconut can also be added to roasted besan along with ginger-garlic paste and coriander leaves.
Serving Suggestions
Serve this stuffed capsicum along with soft phulkas or chapati or as a side dish with everyday meals.
Storage Options
This stuffed capsicum stays good for about 2-3 days in the refrigerator. Reheat in a pan or microwave before serving.
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Step-by-Step Bharli Dhobli Mirchi (Stuffed Capsicum) With Pitcures
How to make Stuffed Capsicum (Bharwa Baingan)
First, let’s roast the besan (gram flour).
In a saucepan, add raw besan and dry roast till it changes its colour a little. We do not want to brown it hence roast it on low flame till it releases its aroma.
Once roasted, keep it aside to cool down. (You can do this ahead of time and store the roasted besan in an air-tight jar, it stays good for months).
- In a mixing bowl, add the roasted besan, along with red chilli powder, garam masala powder, turmeric powder, salt and sugar. (You can also add coriander-cumin powder).
- Add finely chopped onion and mix all the ingredients.
- Now add 1 tablespoon of oil to this mixture.
- Mix well and check for seasoning. Cover and let the mixture rest for 10-15 minutes so that all the flavours are nicely incorporated into the besan (gram flour) and the mixture turns a little moist due to the addition of onions.
- Meanwhile, wash the capsicums and pat dry. Remove the top and carve out the seeds using a knife.
- Stuff the besan mixture in the capsicum.
- Stuff all the reaming capsicum in the same way.
- In a pan heat a tablespoon of oil. Place the stuffed capsicum. Drizzle little oil on top of the capsicum.
- Shallow fry on medium flame till capsicums are cooked and a little charred. Keep on rotating the sides of the capsicum to ensure it cooks evenly.
- Delicious stuffed capsicum is ready. Serve it along with flatbreads or as an accompaniment with meals.
Note:
I have used besan in making this shimla mirch, you can also stuff it with boiled potatoes.
You can bake the stuffed capsicum at 180 degrees Celcius for about 30-40 minutes.
I have used only green capsicum, you can also make use of red and yellow.
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Recipe Card
Bharli Dhopli Mirchi | Bharwa Shimla Mirch With Besan | Stuffed Bell-Peppers
Ingredients
- 6-7 Shimla Mirch / Capsicum / Bell Peppers
- 3-4 cups Besan (quantity depends size of the capsicum)
- 1 large Onion (OR 2 medium sized onions)
- 1 teaspoon Red Chilli Powder
- 1 tablespoon Garam Masala
- 1/2 teaspoon Turmeric Powder
- 1 teaspoon Sugar
- Salt to taste
- 1 tablespoon Oil, for the masala
- 3-4 tablespoons Oil, for cooking the shimla / capsicum
Instructions
To Roast Besan
- In a saucepan, add raw besan and dry roast till it changes its colour a little. We do not want to brown it hence roast on low flame till it releases its aroma.
- Once roasted, keep it aside to cool down.
Making Bharwa Shimla Mirch (Stuffed Capsicum)
- In a mixing bowl, add the roasted besan, along with red chilli powder, garam masala powder, turmeric powder, salt and sugar. (You can also add coriander-cumin powder).
- Add finely chopped onion and mix all the ingredients.
- Now add 1 tablespoon of oil to this mixture.
- Mix well and check for seasoning. Cover and let the mixture rest for 10-20 minutes so that all the flavours are nicely incorporated into the besan (gram flour) and the mixture turns a little moist due to the addition of onions.
- Meanwhile, wash the capsicums and pat dry. Remove the top and carve out the seeds using a knife.
- Stuff the besan mixture in the capsicum.
- Stuff all the reaming capsicum in the same way.
- In a pan heat a tablespoon of oil. Place the stuffed capsicum. Drizzle little oil on top of the capsicum.
- Shallow fry on medium flame till capsicums are cooked and a little charred. Keep on rotating the sides of the capsicum to ensure it cooks evenly.
- Delicious stuffed capsicum is ready. Serve it along with flatbreads or as an accompaniment with meals.
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