Capsicum besan subzi/ bhaji recipe – How to make Shimla mirch besan recipe – Capsicum recipes

Capsicum besan bhaji is a dry curry recipe made with capsicum (green bell pepper), gram flour (besan) and spices.  Besan not only enhances the taste of the vegetable but also binds  the spices together.  This is a easy and simple North Indian dry vegetable subzi which is served as a side dish for rotis and chapatis.  

This shimla besan mirch  is very easy to prepare and can be done in half an hours time.  As capcisum by itself does not have its own taste, but when mixed with gram flour, has a very good taste and flavor. Capcisum besan subzi is basically a popular Maharashtrian side dish for rotis, with a little bit of sweetness of capsicum.  This recipes tastes good when it is done a little spicy.  So do not skip the spices and add generously to make it more delicious.

Prep Time : 10 mins

Cook Time :  25 mins

Servings:  4 persons

North Indian cuisine


Green capsicum – 4 large nos.  (approx. 4 cups) (chopped into small pieces)

Gram flour (besan) – 3 tablespoons

Oil – 2 tablespoons

A pinch of asafetida or hing

Mustard seeds (rai) – 1/2 teaspoon

Cumin seeds (jeera) – 1/2 teaspoon

Coriander powder – 1 teaspoon

Red chilli powder – 1/2 teaspoon

Turmeric powder –  1/4 teaspoon

Garam masala – 1 teaspoon

Amchoor powder – 1/2 teaspoon

Salt to taste

Chopped coriander leaves for garnishing

For video recipe link :


Roast the besan in a non-stick pan/kadai on a low flame till the besan becomes aromatic and light golden in colour.

Transfer the roasted besan to a plate and keep it aside.  To the same pan, add 2 tablespoons of oil and heat  on a low flame.  Add mustard seeds, cumin seeds and hing.  Saute for a minute till the seeds splutter.

Then add chopped green capsicum and salt.  Mix well. Cover the pan with a lid and cook on a low to medium flame for 10 minutes, till slightly cooked.  Do not overcook the vegetable.

Add 1 tsp coriander powder, 1/2 tsp red chilli powder, 1/4 tsp turmeric powder and 1 tsp garam masala.  Mix well and cook for another 5 minutes, till the spices gets well blended with the capsicum.

Finally add roasted gram flour (besan) and amchoor powder.  Give a good mix. If the mixture is dry, sprinkle 2 tablespoons of water and mix.   Cook for another 5 minutes on a low flame, till well cooked.

Add chopped coriander leaves and mix well.  Switch off the flame.  Serve capsicum besan subzi with rotis, chapatis or phulka.


Ensure to not overcook the capsicum as it has to to slightly crunchy and crispier.

You can add 1 tsp lemon juice, instead of amchoor powder.

Adjust spices according to your taste and preference.

Roast the gram flour well before adding it to the vegetable.

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