Shimla Mirch Besan ki Sabji - Dabbu Mirchichi Peeth Perun Bhaji

Shimla mirch besan ki sabji is a Maharashtrian style bhaji prepared with capsicum and gram flour. This sabji is popularly called as dabbu mirchichi peeth perun bhaji in Marathi. This sabji goes well with chapathi and roti. This is a nice accompaniment for plain rice and dal. It is an easy and hassle free sabji which can be prepared in a jiffy. Being a dry sabji it is convenient to pack in the lunch box also.

Capsicum is a very common vegetable here which is available throughout the year. Often I buy them to make a quick side dish. Capsicum is a nutritious vegetable and it has several health benefits. It is a rich source of vitamin C which human body needs for immune function. 

It is a good source of vitamin A which is essential for vision strength and immune support. It contains vitamin B, B6 and folate or B9 which required for the production of white and red blood cells in the body. So eating capsicum in any form is beneficial for health.  

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Shimla Mirch Besan ki Sabji with Step by Step Photo

Wash the capsicums, cut, remove the rind and seeds. Chop them into medium sized pieces.

Heat oil in a pan and add the cumin seeds. When it starts spluttering add the curry leaves and asafoetida. Saute for a while.

Then add the chopped capsicums, red chilli powder, turmeric powder and salt. Saute for 2 minutes.

Mix Well.

 Cover the pan  and cook it on a low flame till the capsicums  become soft. 

When the capsicums become soft, add the gram flour and stir continuously till the besan mix well with the capsicums. 

Cook on a low flame stirring continuously till the gram flour becomes smooth and soft. If it is too dry, pour some oil on the sabji and mix well.  When it is done switch off the flame.  

Serve hot with roti, chapathi or rice and dal.

Shimla Mirch Besan ki Sabji

Prep Time 10 Minutes

Cook Time 10 Minutes

Cuisine Maharashtrian

Servings 3

Author     Vidya

Ingredients  6 Large Sized Capsicums / Dabbu Mirchi / Shimla Mirch 3 Tablespoon Gram Flour  / Besan 1½ Teaspoon Chilli Powder ½ Teaspoon Turmeric Powder Salt to Taste For the Seasoning 2 Tablespoon Oil  1 Teaspoon Cumin Seeds / Jeera A Pinch of Asafoetida / Hing Few Curry Leaves Instructions  Wash the capsicums, cut, remove the rind and seeds. Chop them into medium sized pieces. Heat oil in a pan and add the cumin seeds. When it starts spluttering add the curry leaves and asafoetida. Saute for a while. Then add the chopped capsicums, red chilli powder, turmeric powder and salt. Saute for 2 minutes. Cover the pan  and cook it on a low flame till the capsicums  become soft.  When the capsicums become soft, add the gram flour and stir continuously till the besan mix well with the capsicums.  Cover the pan  and Cook on a low flame stirring continuously till the gram flour becomes smooth and soft. Stir in between to cook them well. If it is too dry, pour some oil on the sabji and mix well.  When it is done switch off the flame.   Serve hot with roti, chapathi or rice and dal

Notes : This post was first published on April 6, 2013 and republished on May 12, 2023 with step by step photo.