Bharli Dhopli Mirchi | Bharwa Shimla Mirch With Besan | Stuffed Bell-Peppers
Stuffed capsicum is an extremely simple, delicious and spicy side dish bursting with flavours. This is a vegan, gluten-free, beginner-friendly and delicious side dish to accompany meals.
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.
Notes
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.
