Shimla Mirch as it is called in Hindi or Bell Peppers in the West or Capsicum in India, Australia, Malaysia etc all mean the same vegetable which cooks in minutes and is used in a variety of dishes in everyday life from salads and soups to Paneer. It comes various colors from green, yellow, orange, red and more rarely, white, purple, blue, and brown, depending on when they are harvested. Because they are unripe, green peppers are less sweet and slightly more bitter than yellow, orange, or red peppers. They are sometimes grouped with less pungent pepper varieties and classified as “sweet peppers”.
3 green bell peppers chopped
2 tbsp besan
1 tsp ground dried red chillie powder
1 tbsp dhania or coriander powder
1/2 tsp turmeric powder
1 tbsp Oil
1 tsp black mustard seeds
1 small onion diced optional
1/2 lime or lemon juice
Salt to taste
Heat oil in a kadai and add the mustard seeds until they splutter. Now add onions and saute until translucent. Add the besan and stir well until they turn golden brown. Now add the spices and mix well. Lastly, add the chopped bell pepper, mix, sprinkle some water, lime juice and cover it with a lid for about 5 minutes or until the peppers are cooked. Serve hot with
Chappatis or Rotis or Naan bread or Tortillas.