How to make Tilli Phalli Shimla Mirch -
Capsicum cooked with sesame seeds and peanuts.
This recipe is from FoodFood TV channel & has featured on Sanjeev Kapoor Kitchen.
Main Ingredients : Green capsicum (हरी शिमला मिर्च ), Sesame seeds (black) (काले तिल)
Cuisine : Indian
Course : Main Course Vegetarian
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For more recipes related to Tilli Phalli Shimla Mirch checkout Donne Mirsang Kayras, Capsicum Kayras, Vegetable Jhalfraizee, Stuffed Capsicums . You can also find more Main Course Vegetarian recipes like Mushroom fry Karara Dum Aloo Sweet and Sour Fruits and Vegetables Thai Green Curry With Vegetables
Tilli Phalli Shimla Mirch Recipe Card
Hindi: shimla mirch
The capital city of Himachal Pradesh in India, Shimla has many farms of capsicum. Hence, the Hindi name. Besides this, though not loved by all, this veggie is the most essential whenever you plan to dish-up an Indo-Chinese recipe. Stuff them up with cheese, beans, other veggies or meats or just make a simple sabzi, it will surely add that exciting crisp to your creations!
Prep Time : 6-10 minutes
Cook time : 11-15 minutes
Serve : 4
Level Of Cooking : Easy
Taste : Mild
Ingredients for Tilli Phalli Shimla Mirch Recipe
Green capsicum 2 medium
Sesame seeds (black) 2 1/2 cup
Roasted peanuts 1/2 cup
Oil 2 tablespoons
Mustard seeds 1 teaspoon
Cumin seeds 1 teaspoon
Curry leaves 10-12
Onions, chopped 2 medium
Ginger, chopped 1 inch pie
Garlic, chopped 1 tablespoon
Turmeric powder 1 teaspoon
Coriander powder 1 teaspoon
Red chilli powder 1 teaspoon
Salt to taste
Tamarind pulp 1/2 teaspoon
Method
Step 1
Cut the capsicums into pieces, discarding the seeds.
Step 2
Heat oil in a non-stick pan. Add mustard seeds, cumin seeds and curry leaves. Sauté for 1 minute.Add onions and sauté till light brown.
Step 3
Crush roasted peanuts in a grinder. Add sesame seeds and grind coarsely. Add ginger, garlic and turmeric powder to the pan. Mix well.
Step 4
Add coriander powder, red chilli powder and capsicum pieces. Toss to mix.
Step 5
Add a little water, salt and mix well. Add a little more water and cook till the capsicum is soft. Add ground powder and mix well. Add tamarind pulp and mix well. Cook for 1-2 minutes. Serve hot.
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Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.
