Are you looking for a quick, delicious, and savoury side dish for your everyday meals? This authentic Maharashtrian-style Bharwa Shimla Mirch recipe (also known as Stuffed Capsicum) is the perfect choice! Packed with a zesty, spicy, and tangy peanut-onion stuffing, this flavourful dish will easily make you fall in love with green bell peppers.
Whether you are pairing it with hot chapatis, bhakri, or steamed rice and dal, this traditional Stuffed Capsicum recipe brings a wonderful homemade touch to your dining table. The secret to this dish lies in the rich spice mix containing Kanda-Lasun masala and roasted peanut powder, which adds an irresistible texture and deep flavour. Best of all, it is super simple to make and completely beginner-friendly!
Follow along to learn exactly how to make this mouth-watering Bharwa Shimla Mirch recipe step-by-step. Let’s get cooking!
Also Read: Spicy Shimla Mirch Matar Thecha Recipe | Perfect Side Dish
Ingredients List
- 4-5 small to medium Capsicums (Shimla Mirchi)
- 1/2 cup roasted Peanut Powder (coarsely crushed)
- 1 medium Onion (finely chopped)
- 1 small Tomato (finely chopped)
- 1 tsp Ginger, Garlic, and Green Chilli paste (crushed)
- Fresh Coriander leaves (finely chopped)
- 1 tsp Cumin-Coriander powder (Dhana-Jeera powder)
- 1 tsp Garam Masala
- 1.5 tsp Kanda Lasun Masala (or substitute with regular red chilli powder)
- 1/4 tsp Chaat Masala
- A pinch of Asafoetida (Hing)
- 1/2 tsp Turmeric powder (Haldi)
- Salt to taste
- A few drops of Lemon juice (or Amchur powder)
- 1-2 tsp Oil (for shallow frying)
Step-by-step Instructions
- Prep the Capsicum: Wash the bell peppers thoroughly and dry them. Cut a cross (+) at the top to divide it into four sections without cutting all the way through the base. Carefully scoop out the seeds from the inside.
- Make the Stuffing: In a mixing bowl, combine the roasted peanut powder, finely chopped onion, tomato, and fresh coriander leaves.
- Add the Spices: To the same bowl, add the crushed ginger-garlic-green chilli paste, cumin-coriander powder, chaat masala, turmeric, hing, garam masala, Kanda Lasun masala, and salt.
- Add Tanginess: Squeeze a few drops of fresh lemon juice into the spice mix (you can also use amchur powder). Mix everything together very well.
- Stuff the Peppers: Take the hollowed capsicums and tightly pack the prepared spice mixture inside them. Press the stuffing in firmly so it doesn’t fall out.
- Steam the Capsicum: Heat water in a pot and place a steaming rack or sieve over it. Arrange the stuffed capsicums on the rack, cover with a lid, and steam on a medium-low flame for 5 to 7 minutes until slightly soft.
- Shallow Fry: Heat an iron skillet (tawa) on low heat and add a small spoonful of oil. Carefully place the steamed capsicums on the skillet.
- Roast to Perfection: Gently turn the capsicums every minute or two. Roast evenly on all sides until they get a beautiful golden crust. Serve hot!
Also Read: Crispy Vatana Pakoda Recipe | Green Peas Fritters (Matar Bhaji)
Cooking Tips
- Ensure the washed capsicums are completely drained of water before stuffing them.
- Steaming the stuffed peppers before pan-frying ensures they are fully cooked on the inside and prevents the dry spice stuffing from burning in the pan.
- Shortcut Method: You can skip steaming entirely! Simply place the raw stuffed capsicums directly into a pan with oil, sprinkle a little water over them, cover with a tight lid, and cook on low heat until soft.
Variations
- Nut-Free Version: If you don’t eat peanuts, simply substitute the peanut powder with roasted chana dal powder (dalia) or roasted gram flour (besan).
- Spicy Version: Add extra chopped green chillies or extra red chilli powder to the stuffing mixture for an extra fiery kick.
- Vegan Version: Good news! This recipe is naturally 100% vegan-friendly. Just make sure to use vegetable oil for roasting.
Serving Suggestions
This delicious Bharwa Shimla Mirch tastes fantastic when served hot alongside warm Indian flatbreads like roti, chapati, or traditional jowar/bajra bhakri. It also works wonderfully as a flavour-packed side dish with a simple meal of plain steamed rice and yellow dal.
Also Read: Aloo Shimla Mirch Recipe For Tiffin
FAQs
Q1: Can I make this Bharwa Shimla Mirch recipe without Kanda Lasun Masala?
A: Yes! If you don’t have traditional Maharashtrian Kanda Lasun (onion-garlic) masala at home, you can easily substitute it with standard red chilli powder and a little extra garam masala.
Q2: How long does Stuffed Capsicum last in the fridge?
A: You can store leftover stuffed capsicum in an airtight container in the refrigerator for up to 2-3 days. Simply reheat them on a pan or in the microwave before eating.
Q3: Which colour bell peppers are best for this recipe?
A: Traditional Indian Bharwa Shimla Mirch is usually made with green bell peppers due to their slightly savoury and earthy flavour, but you can definitely use red or yellow bell peppers for a sweeter taste!
Q4: Can I use this same stuffing for other vegetables?
A: Absolutely! This exact same peanut, onion, and spice mixture can be used to make delicious stuffed eggplants (Bharli Vangi) or even stuffed okra (Bharwa Bhindi).
Quick And Easy Bharwa Shimla Mirch Recipe | Stuffed Capsicum
Ingredients
- 4-5 small to medium Capsicums Shimla Mirchi
- 1/2 cup roasted Peanut Powder coarsely crushed
- 1 medium Onion finely chopped
- 1 small Tomato finely chopped
- 1 tsp Ginger Garlic, and Green Chilli paste (crushed)
- Fresh Coriander leaves finely chopped
- 1 tsp Cumin-Coriander powder Dhana-Jeera powder
- 1 tsp Garam Masala
- 1.5 tsp Kanda Lasun Masala or substitute with regular red chilli powder
- 1/4 tsp Chaat Masala
- A pinch of Asafoetida Hing
- 1/2 tsp Turmeric powder Haldi
- Salt to taste
- A few drops of Lemon juice or Amchur powder
- 1-2 tsp Oil for shallow frying
Instructions
- Prep the Capsicum: Wash the bell peppers thoroughly and dry them. Cut a cross (+) at the top to divide it into four sections without cutting all the way through the base. Carefully scoop out the seeds from the inside.
- Make the Stuffing: In a mixing bowl, combine the roasted peanut powder, finely chopped onion, tomato, and fresh coriander leaves.
- Add the Spices: To the same bowl, add the crushed ginger-garlic-green chilli paste, cumin-coriander powder, chaat masala, turmeric, hing, garam masala, Kanda Lasun masala, and salt.
- Add Tanginess: Squeeze a few drops of fresh lemon juice into the spice mix (you can also use amchur powder). Mix everything together very well.
- Stuff the Peppers: Take the hollowed capsicums and tightly pack the prepared spice mixture inside them. Press the stuffing in firmly so it doesn’t fall out.
- Steam the Capsicum: Heat water in a pot and place a steaming rack or sieve over it. Arrange the stuffed capsicums on the rack, cover with a lid, and steam on a medium-low flame for 5 to 7 minutes until slightly soft.
- Shallow Fry: Heat an iron skillet (tawa) on low heat and add a small spoonful of oil. Carefully place the steamed capsicums on the skillet.
- Roast to Perfection: Gently turn the capsicums every minute or two. Roast evenly on all sides until they get a beautiful golden crust. Serve hot!
