Name: Baghare Shimla Mirch recipe by Zeenath Fathima at BetterButter
Prep time: 5 min
Cook time: 25 min
Total time: 30 min
Yield: 6
Ingredients: Capsicum about 7 to 8. You can use any colour of your choice.; Tamarind pulp of about 1 large lemon sized tamarind. Soak in hot water and squeeze out the juice. If using seedless tamarind, just soak it in hot water and blend into a smooth paste.; Chilli powder 1 1/2 tbsp; Salt to taste; Cumin powder 1 tbsp; coriander powder 1 tbsp; Turmeric 1/2 tsp; Onions shallow fried in little oil and blended to a smooth paste about 3 large; Sesame seeds and peanuts about 3 tbsp dry roasted and powdered finely; Curry leaves a fistful and cumin seeds about 1 tbsp for the tempering. If you wish you can even add a tsp of black mustard seeds; Oil about 5 to 6 tbsp; Slit green chillies as needed

ABOUT Baghare Shimla Mirch RECIPE

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.

Ingredients Serving: 6

Capsicum about 7 to 8. You can use any colour of your choice.
Tamarind pulp of about 1 large lemon sized tamarind. Soak in hot water and squeeze out the juice. If using seedless tamarind, just soak it in hot water and blend into a smooth paste.
Chilli powder 1 1/2 tbsp
Salt to taste
Cumin powder 1 tbsp
coriander powder 1 tbsp
Turmeric 1/2 tsp
Onions shallow fried in little oil and blended to a smooth paste about 3 large
Sesame seeds and peanuts about 3 tbsp dry roasted and powdered finely
Curry leaves a fistful and cumin seeds about 1 tbsp for the tempering. If you wish you can even add a tsp of black mustard seeds
Oil about 5 to 6 tbsp
Slit green chillies as needed

Instructions

In a non stick pot, heat the oil and add the cumin seeds and the curry leaves.
Make two cuts in the capsicums lengthwise.
Saute them on low flame.
Do not stir.
Add the onion paste and all the other masalas and the tamarind pulp too.
Let it simmer on low to medium flame. Keep checking in between and also stir it lightly.
If the gravy is too thick, adjust it with water and let it simmer for 20 to 25 mins.
If you prefer it little more spicy, add slit green chillies also as needed.
Serve it hot with biryani. It goes very well with it. A perfect combo. But you can also use it with rotis parathas or even plain rice.

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