Baghare Shimla Mirch

Name: Baghare Shimla Mirch
Total time: 2100 s
Yield: 6-7 servings
Cuisine: Indian
Ingredients: 15 Capsicum cut into two each; 2 tsp Salt; 2 tsp Ginger garlic paste; 1/2 cup Oil; 1 tsp Cumin Seeds; 1 tsp Mustard Seeds; 1/2 tsp Black Seeds or Kalonji; 1/2 tsp Fenugreek Seeds; 2 Sprigs Curry Leaves; 4-5 Green chillies slit; 1/4 cup Peanuts; 1/4 cup Sesame Seeds; 1/4 cup Dry Coconut pieces; 1 tbsp Cumin Seeds; 1 tbsp Coriander Seeds; 2 Onions roughly chopped; 2 tsp Red chilli powder; 1/2 tsp Turmeric powder; 1/4 cup Coriander Leaves finely chopped

ZMA @zesty5

#week2of5
#cookpadindia
My innovative idea at the best. Just gave a new twist to the ever so famous side dish of Hyderabad Deccan. Relish this beauty with biryanis, rotis, parathas or even plain rice. Shimla Mirch gives it an altogether different taste level. When I made this long time back before 4-5 years ago, I never expected it to turn out such a big hit with my family and friends. Infact they loved it more than it's original counterpart. For people who dislike Brinjal or are allergic towards it, it's a boon for them. The taste also is absolutely amazing and iam sure that you will all relish it's awesome taste and aroma.

Happy Cooking Everyone!
Enjoy Innovative Cooking with Zee!

ZMA @zesty5

Happy Cooking Everyone!
Enjoy Innovative Cooking with Zee!

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Ingredients

35 minutes

6-7 servings

15Capsicum cut into two each
2 tspSalt
2 tspGinger garlic paste
1/2 cupOil
1 tspCumin Seeds
1 tspMustard Seeds
1/2 tspBlack Seeds or Kalonji
1/2 tspFenugreek Seeds
2 SprigsCurry Leaves
4-5Green chillies slit
1/4 cupPeanuts
1/4 cupSesame Seeds
1/4 cupDry Coconut pieces
1 tbspCumin Seeds
1 tbspCoriander Seeds
2Onions roughly chopped
2 tspRed chilli powder
1/2 tspTurmeric powder
1/4 cupCoriander Leaves finely chopped

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Steps

35 minutes

1

In a non stick pot, heat the oil and add the Cumin, Mustard, Fenugreek and Black Seeds or Kalonji along with Curry Leaves and slit Green Chillies too.
2

Fry all for a minute and then add Capsicum or Shimla Mirch cut into from the centre. Remove all the seeds and let them get fried on a low heat. Add Ginger garlic paste also. Cover and cook for 10 minutes. Do not do it more than the stipulated time mentioned. Remove them carefully and keep aside in a plate well covered.
3

Roast all the masalas along with the roughly chopped Onions. Grind them all separately and add them to the pot along with the powdered spices too. Simmer until it gets done along with the Tamarind pulp. The raw smell should fade away and the gravy should thicken a bit. Finally add fried Capsicum or Shimla Mirch now. Adjust Salt according to taste and garnish with Coriander Leaves chopped. Serve it piping hot.

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ZMA @zesty5

on May 27, 2020 16:51

Homemaker by choice and a passionate cook by heart. An aspiring cook who actually never knew anything about Cooking until i became a mother myself.With Motherhood came the responsibilities as well and this was the turning point in my life.I started to learn the ABC's of cooking, taking help from my mother and my MIL. And time just flew. I spread my wings higher and higher. With my love for excellence and innovation, i stepped into a world of homecooks with my exposure to Cookpad one fine day on the social media. And there was no looking back since then and i have not only shared recipes here on this wonderful platform but also have made some lovely friends as well. Today iam successful because of my hard work, dedication and loads of good wishes of my family and my kids in particular.