Spiced Capsicum / Simla Mirchi chi pith perun bhaji


A simple quick,easy and lip smacking recipe using capsicum and gram flour as basic ingredients.



  • 2 to 3 tbsp oil approximately
  • 2 medium sized capsicum
  • 2 spring onion whites chopped fine OR 1 onion chopped fine
  • Approximately 3 to 4 heaped tbsp roasted besan/gram flour or as required
  • 1/2 tsp mustard seeds
  • 1/8 tsp turmeric powder
  • 1/8 tsp asafoetida
  • 4 curry leaves
  • 5 to 6 cloves of garlic finely chopped
  • 11/2 to 2 tsp kashmiri chilli powder (adjust to spice required)
  • Salt to taste
  • Finely chopped coriander leaves to garnish


  • Heat a non stick pan and dry roast the besan till fragrant and keep aside.
  • Rinse the capsicum well,and cut them into half remove the seeds and cut into small cubes so that they cook easily. Wash and finely chop the spring onion whites .
  • Heat oil in an iron kadai. Add mustard seeds. When they splutter add asafoetida,curry leaves, chopped garlic. Saute well till you get the aroma, then add chopped onion whites and saute well till the onions are soft and transluscent. Add turmeric powder, red chilli powder, saute add chopped capsicum, salt and saute well. Cover with a steam release lid and let it cook under its own steam till tender. Keep stirring often. DO NOT ADD WATER.
  • Finally add roasted besan a tablespoon at a time, sauteing continuously. When the besan is added, stir well and cook on low flame for about 3 to 4 minutes or till the besan gets cooked. Keep stirring frequently so that it does not stick to the bottom of the kadai. Garnish with finely chopped coriander leaves.
  • Serve hot with bhakri/chapati and garlic chutney or even as a side dish with rice.


  • This recipe requires a little extra oil as water is NOT used to cook the gramflour. DO NOT ADD WATER.
  • You can add more or less besan & onions to vary flavour to your choice.

Tip :

  • This vegetable tastes best when cooked in an iron kadai.
  • Dry roasting the besan and then adding it to the capsicum mix helps in cooking it faster without adding water.
  • Do not add besan in one go, lumps will be formed and it won’t get cooked properly, so add it in stages so that it coats the vegetable well.

Join the Conversation

  1. Aha.. another one of my favourite… Being away from home.. I don’t cook maharashtra style food very often.. but seeing your recipes…I feel like doing it more often

    1. 😃 Thanx Prajakta, you made my day 🙂

      1. On the contrary… you made my day by sharing the recipe 🙂

        1. 🙂 thanx Prajakta

    1. Thanx Kuki 🙂

  2. Nice and deli .. For curd rice

    1. Yess 🙂 thanx Viju

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