Capsicum & Brinjal Bharit: Taste the Smoky Secret!

Jump to Recipe Jump to Video Print Recipe

Discover the magic of Capsicum & Brinjal Bharit! Learn how to transform simple vegetables into a smoky, flavourful dish everyone will love. Our easy-to-follow guide covers everything from perfect roasting tips (even without a gas flame!) to adding those secret spices. Get ready to impress your taste buds and family with this incredible recipe. Dive into the full article to create this delicious and unique Indian delight—it’s simpler than you think!

Also Read – The Secret to Unforgettable Shimla Mirch Sabzi

Also Read – Aloo Shimla Mirch Recipe For Tiffin

Ingredients:
  • 2 medium-sized Capsicums (Shimla mirch)
  • 4 small Brinjals (Vangi), or 1 large brinjal
  • Oil for roasting and cooking
  • 1 tsp Mustard Seeds
  • 1 tsp Cumin Seeds
  • Curry leaves
  • 1 medium-sized onion, chopped (can use more if desired)
  • A pinch of asafoetida powder (hing)
  • 1 tbsp (Green Chilli, Garlic) Paste
  • 1/4 tsp Turmeric Powder
  • 1 Tomato Chopped
  • Salt to taste
  • 2 tbsp Roasted Peanut Powder
  • Coriander leaves
  • Optional: Garam masala powder

Also Read – Spicy Masaledar Brinjal Recipe

Instructions:
  1. Preparation:
    • Apply a little oil to the capsicums and brinjals.
    • Roast them on a wire rack over a gas flame until charred.
    • Peel the charred skin off the brinjals completely. For the capsicums, remove as much of the charred skin as possible.
    • Remove the stems and seeds from the capsicums.
    • Check the roasted vegetables for any worms or spoilage.
    • Finely chop the roasted capsicums and brinjals with a knife.
      • Tip: You can also add a boiled potato to this mixture.
      • Alternative Roasting Method: If you prefer not to roast on a gas flame, you can roast the vegetables in a cast-iron pan.
  2. Cooking:
    • Heat a little oil in a pan (kadhai).
    • Once the oil is hot, add mustard seeds and let them splutter.
    • Add cumin seeds and curry leaves.
    • Add chopped onions and saute until lightly browned.
    • Add asafoetida powder and mix well.
    • Add the green chilli and garlic paste. Saute well.
      • Alternative: If you don’t eat green chillies, you can add 5-6 crushed garlic cloves and chilli powder or kanda lasun masala instead.
    • Add turmeric powder and mix well.
    • Add chopped tomatoes and saute for a couple of minutes on medium heat.
    • Add salt to taste and mix well.
    • Add coarsely ground peanuts and saute for about a minute.
    • Add the chopped roasted capsicums and brinjals. Mix well.
    • Add chopped coriander leaves.
    • Saute the mixture for 2-3 minutes on medium heat, stirring well.
    • Optionally, you can add a little garam masala powder at this stage.
    • The Shimla Mirch Vangi Bharit (capsicums, brinjals bharit) is ready to serve.
    • Enjoy your delicious Shimla Mirch Vangi Bharit (capsicums, brinjals bharit).

Also Read – Kolhapuri Pandhara Rassa: Amazing White Curry, So Simple!

Capsicum & Brinjal Bharit: Taste the Smoky Secret!

Shubham Nimbalkar
Unlock smoky Capsicum & Brinjal Bharit! Master roasting, spice blending, & secret tips for this incredible Indian dish. Cook now!
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 15 minutes
Course Main Course
Cuisine Indian
Servings 4

Ingredients
  

  • 2 medium-sized Capsicums Shimla mirch
  • 4 small Brinjals (Vangi), or 1 large brinjal
  • Oil for roasting and cooking
  • 1 tsp Mustard Seeds
  • 1 tsp Cumin Seeds
  • Curry leaves
  • 1 medium-sized onion chopped (Can use more if desired.)
  • A pinch of asafoetida powder hing
  • 1 tbsp Green Chilli, Garlic Paste
  • 1/4 tsp Turmeric Powder
  • 1 Tomato Chopped
  • Salt to taste
  • 2 tbsp Roasted Peanut Powder
  • Coriander leaves
  • Optional: Garam masala powder

Instructions
 

Preparation:

  • Apply a little oil to the capsicums and brinjals.
  • Roast them on a wire rack over a gas flame until charred.
  • Peel the charred skin off the brinjals completely. For the capsicums, remove as much of the charred skin as possible.
  • Remove the stems and seeds from the capsicums.
  • Check the roasted vegetables for any worms or spoilage.
  • Finely chop the roasted capsicums and brinjals with a knife.
  • Tip: You can also add a boiled potato to this mixture.
    Alternative Roasting Method: If you prefer not to roast on a gas flame, you can roast the vegetables in a cast-iron pan.

Cooking:

  • Heat a little oil in a pan (kadhai).
  • Once the oil is hot, add mustard seeds and let them splutter.
  • Add cumin seeds and curry leaves.
  • Add chopped onions and saute until lightly browned.
  • Add asafoetida powder and mix well.
  • Add the green chilli and garlic paste. Saute well.
  • Alternative: If you don't eat green chillies, you can add 5-6 crushed garlic cloves and chilli
  • powder or kanda lasun masala instead.
  • Add turmeric powder and mix well.
  • Add chopped tomatoes and saute for a couple of minutes on medium heat.
  • Add salt to taste and mix well.
  • Add coarsely ground peanuts and saute for about a minute.
  • Add the chopped roasted capsicums and brinjals. Mix well.
  • Add chopped coriander leaves.
  • Saute the mixture for 2-3 minutes on medium heat, stirring well.
  • Optionally, you can add a little garam masala powder at this stage.
  • The Shimla Mirch Vangi Bharit (capsicums, brinjals bharit) is ready to serve.
  • ~Enjoy your delicious Shimla Mirch Vangi Bharit (capsicums, brinjals bharit).

Video

Keyword indian cuisine

More Tasty Recipes