Looking for quick dinner ideas? How about a stir fry with green bell peppers and gram flour! This capsicum besan recipe is exactly what you are looking for. Gluten free, vegan side dish is under 30 minutes recipe and goes well with rice and Indian flat breeds.
This post was originally published in Jun 2013. It is republished with new content and images.
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About the recipe
Capsicum is green bell peppers and is also unknown as Simla mirch in India. Besan is gram flour and senaga pindi in Telugu. Capsicum besan fry is prepared in most parts of India with a few variations.
In Maharashtra it is called capsicum zunka and in some regions of Telangana, it is called barada. Colloquial names for this sabji across India are Shimla mirch besan ki sabji, besan capsicum fry and capsicum senagapindi fry, to name a few.
Zunka and barada are dry curries with gram flour, with or without vegetables. To prepare capsicum besan sabji or capsicum zunka, stir fry bell peppers in a basic Indian tempering until peppers are soft, sprinkle gram flour and fry until sabji is cooked.
Texture of the sabji is that of cooked besan crumble with chunks of bell peppers. Besan absorbs the moisture released from cooked capsicum and forms coarse crumble. This sabji is both vegan and gluten free.
You can replace bell peppers with zucchini, tindora, broccoli or spinach. You can follow the below recipe and replace capsicum with veggies of your choice or check out besan zucchini stir fry and dondakaya barada (tindora besan subji) where I replaced capsicum with zucchini and ivy gourd respectively.
Ingredients
Bell Peppers - are also known as capsicum and Simla Mirchi in India. I use green bell peppers. You can use red, orange, yellow peppers or a combination of all the above peppers. However, these peppers are slightly sweetish than green bell peppers, hence I prefer green bell peppers.
Gram Flour - Chickpeas flour or besan flour. This is gluten free and there is no substitute for it. I use the flour directly in the stir fry. However, if you wish, you can dry roast flour on low flame before adding it to the Shimla mirch besan sabji.
Oil - You may have to adjust the quantity of oil depending on how much flour you use. The quantity listed in the recipe card is ideal for flour used in the recipe. If you increase the quantity of flour, you may have to add a bit more oil as flour tends to absorb more oil.
Chili Powder - recipe calls for chili powder. However, you can use a combination of chili powder and green chilies for heat.
Cumin Powder - I use roasted cumin powder and skip cumin all together but you can use some cumin seeds and cumin powder. If using cumin seeds, first add cumin and then saute onions.
Other ingredients - Onions, curry leaves and coriander powder are some of the other ingredients for the recipe.
Instructions
I used a nonstick pan but you can use any pan or kadai. When not using a nonstick pan, adjust the flame as needed to avoid burning of the sabji. Cooking times may vary and use below mentioned cooking times as a guideline.
Step 1 - In a pan saute onions and curry leaves in oil for a minute or two. Then saute ginger garlic paste until the raw smell of ginger disappears.
Step 2 - Add coriander powder, chili powder, turmeric, salt and mix well. Do not burn the spices.
Step 3 - Then add bell peppers and mix well until spices coat the bell peppers.
Step 4 - Cover and cook peppers on medium high flame until bell peppers are almost soft. Stir in between and reduce the flame, if required.
Step 5 - Reduce the heat to medium, sprinkle besan and mix well so that the flour doesn’t form lumps. Then continue to stir fry for another 3-5 minutes.
Step 6 - Stir fry besan until it is cooked and turns golden brown in color. Sprinkle cumin powder, mix well and cook for few minutes. Sprinkle cilantro/kotmir, transfer to a serving bowl.
Serve
Serve hot with rice, rotis or any Indian flat breads and with or without any other side dishes. In the first image, I paired it with stuffed fish, potato fry and rice. In the image below, I have it with pesaru pappu kattu and chickpeas spinach fry.
Storage & Reheating
Store leftovers in the refrigerator for a few days. Reheat in a microwave or in a frying pan on the stovetop. Reheat only required quantity to keep the leftovers fresh. Repeated reheating will spoil the food.
Expert's Tips
- Bell Peppers - do not over cook Shimla mirchi in step 4 as we will be frying the sabji even after adding besan.
- Gram Flour - you can increase or decrease the quantity of gram flour to your liking. Some people prefer more gram flour. In which case, you may have to add more oil. Otherwise gram flour will remain powdery and will not form a crumble.
- Oil - Gram flour absorbs lot of oil. When you adjust the quantity of flour, adjust oil accordingly.
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📖 Recipe
Capsicum Besan Fry Recipe
Equipment
- 1 Knife & Cutting Board
- 1 Frying Pan
- 1 Wooden Spoon or a Spatula
Ingredients
- 500 grams Bell Peppers, diced 2 medium - large peppers and about 3 cups when diced
- 2 tablespoon Oil
- ⅓ cup Onion chopped ½ small onion
- 6 Curry Leaves
- 2 teaspoons Ginger Garlic paste
- 2 teaspoons Coriander Powder
- 2 teaspoons Chili Powder adjust to taste, it is spicy hot.
- ¼ teaspoons Turmeric Powder
- 1 ¼ teaspoons Salt adjust to taste
- ¼ cup Gram Flour or Besan
- ½ teaspoon Roasted Cumin Powder
- Cilantro to garnish
Instructions
- Heat oil in pan, add onion, curry leaves and sauté for a minute or two.2 tablespoon Oil, ⅓ cup Onion chopped, 6 Curry Leaves
- Add ginger garlic paste and continue to sauté for another minute or until raw smell of ginger disappears.2 teaspoons Ginger Garlic paste
- Add coriander powder, chili powder, salt, turmeric and mix well.2 teaspoons Coriander Powder, 2 teaspoons Chili Powder, ¼ teaspoons Turmeric Powder, 1 ¼ teaspoons Salt
- Then add bell peppers and mix well until spices coat bell pepper pieces.500 grams Bell Peppers, diced
- Cover and cook on medium high flame for 3-5 minutes until bell peppers are almost cooked and see some blisters on the skin of the bell peppers. Check in between to make sure the vegetable doesn’t burn and reduce the flame if necessary.
- Reduce the heat to medium, sprinkle gram flour and mix well so that the gram flour doesn’t from lumps.¼ cup Gram Flour or Besan
- Continue to stir and cook for another 3-5 minutes until the gram flour is cooked and turns golden brown in color.
- Sprinkle cumin powder, mix well and taste the curry. Adjust salt and chili powder to taste. Cook for another minute are two and turn off the heat.½ teaspoon Roasted Cumin Powder
- Garnish with cilantro and serve hot with rice or roties.Cilantro to garnish
Notes
- Bell Peppers - do not over cook peppers in step 5 as we will be frying the sabji even after adding besan.
- Gram Flour - you can increase or decrease the quantity of gram flour to your liking. Some people prefer more gram flour. In which case, you may have to add more oil.
- Oil - If you increase the quantity if gram flour, adjust oil according. Gram flour absorbs oil and if you use less, oil, gram flour will be powdery and will not be like crumble.
- Nutrition - Values mentioned are approximate values.
Nutrition
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This post was originally published in Jun 2013. It is republished with new content and images.
Srivalli Jetti says
I love this recipe Usha, so simple and easy to make...and your pictures are making me drool!
Archana says
Besan kura is one vegetable that is regular at my place. I do not add onions to it but after your recipe, I used them in today's vegetable. Loved it!
Usha Rao says
Glad you liked the onion version, Archana. Yes, this cab easily be made without onion and garlic for those who do not eat or when preparing for religious occasions.
Radha says
ooh! this sounds delicious! I haven't tried this curry before. I am making sure to buy some bell peppers this week to try this recipe.
Priya Srinivasan says
Capsicum zunka sounds delish usha ! This is one of the most often made subzi at home, as mentioned it gets done under 30 minutes and tastes spot on! We also love to pair this delish capsicum besan with rice and dal.
Kalyani says
We made this last week and enjoyed them with hot rice & Tomato pappu. Thanks for an amazing capsicum recipe, Usha
Archana says
I love your pics and the awesome veggie with capsicum. Even with the rains you could get such stunning pics! Awesome.
Nisha says
Capsicum and besan sounds so good. Lovely pics... 🙂 🙂
harini says
I couldn't agree more with Srivalli about the quality of pics!! Absolutely stunning!! My friend makes this combination of besan and capsicum and we love it!
Srivalli says
Hhehehe..somehow I guess whom you were referring..:)...I simply love your first picture..you must share how you clicked..it looks stunning usha..and the composition is so well done!..whatever ingredient you used I love the final pic man!
Padma says
This recipe with eggplant is my favorite with sambar rice or rasam rice mouthwatering ...
MySpicyKitchen says
I have not tried it with eggplant, Padma. Will try it next time.
Mireille says
you know I am thrilled that the market had no green eggplants but I cam imagine your frustration at the wasted trip especially as we have been having some torrential rain storms this week.
This fry looks yummy and must have gone well with the fish and potatoes
Jayashree says
A simple and delicious recipe.
Priya says
Awesome koora, even i do this kind of simple stir fry quite often, simple and inviting.
Hema says
Love the addition of besan to the stir fry.. My mother used to sprinkle some in almost all the stir fries.. she would say that it makes the dish more healthier.. Looks very delicious.
Pavani says
LOL.. No green eggplants, now that's very disappointing 😉
I love Capsicum curry made this way with besan -- simple and delicious.