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Capsicum Besan Subzi


Capsicum Besan Subzi

  • Duration: 25 minutes
  • Serves: 2 to 4 people
  • Spice Level: Low

Authenticity Slice

Remember to not cover and cook this dish as that will make it soggy. Also, always roast the besan on a low flame and make sure that it does not change colour or get burnt. Roast only till the point the aroma has begun to waft out.

Trivia Tadka

Capsicum besan subzi is a well-known Maharashtrian dish that is tossed in spices and prepared using dry-roasted besan. It goes well with both rice and rotis. And the best things about it are that it takes little time to prepare and that it is a flavourful side-dish containing the goodness of capsicum.


  • Capsicum (Shimla mirch) (2)
  • Onion, finely chopped (2)
  • MTR Lal Mirch/Red Chilli Powder (½ tsp)
  • MTR Dhaniya/Coriander powder (½ tsp)
  • Cumin seeds (jeera) powder (½ tsp)
  • Cumin seeds (jeera) (½ tsp)
  • Oil (2 tsp)
  • Gram flour (besan) (4 tbsp)
  • Salt (to taste )
  • MTR Garam Masala (¼ tsp)
  • Curry leaves (kadipatta) (5 to 6 )


  • Heat a pan and dry-roast the besan in it for 4 to 5 mins on a medium flame. Set aside.
  • Thoroughly wash, de-seed and chop up the capsicum into small cubes. 
  • Heat oil in a non-stick kadhai and toss in the jeera. As it begins to crackle, add in the onion pieces and keep stirring till they have turned translucent.
  • Next, add in the roasted besan.
  • Then, add in the capsicum cubes, the MTR Lal Mirch/Red Chilli Powder, MTR Dhaniya/Coriander Powder, jeera powder, salt and MTR Garam Masala.
  • Cook on a medium-to-low flame. Keep stirring intermittently so that the mixture doesn’t burn.
  • Serve hot with roti or rice.

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