Mirch Besani

Recipe by
Total Time:
15-30 minutes
Serves: 4
Nutrition facts:

240 calories, 9 grams fat

Cuisine: Indian Recipe
Technique: Stewed Recipe
Difficulty: Medium

Take a look at more Side-Dish Recipes. You may also want to try Khatta Meetha Kaddu (Pumpkin), Turkey with Mushrooms, Spleen Pepper Fry (Manneeral Fry) , Narthangai Pachadi

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  • 250 grams capsicum
  • Half coconut
  • 4 green chillies
  • Coriander leaves few
  • 1 table spoon of oil to fry
  • 1 spoon jeera
  • 1/4 spoon turmeric powder
  • 1 spoon jeera powder
  • 2 tbsps of besan
  • 1 medium size ripe lemon
  • Salt to taste

How to Make Mirch Besani

  • Wash and clean capsicum, chillies and coriander leaves and dry them with a cotton cloth. Cut capsicum into medium pieces lengthwise.
  • Fine chop the green chilies and also cut coriander leaves.
  • Keep the half coconut grated.
  • Keep the besan light roasted in a thick vessel till fine smell comes. Keep it separate in a bowl.
  • In a thick vessel pour the oil.
  • Keep the flame slow through out the cooking.
  • When oil is hot add cut chilies.
  • When they are fried add jeera, turmeric powder and salt.
  • Add the capsicum pieces.
  • Mix the stuff and cover it with a plate and pour half cup water into the plate.
  • After five minutes, slowly stir the contents and cover again with the lid.
  • After about five minutes, stir lightly and sprinkle the jeera powder, grated coconut and roasted besan.
  • Slightly stir and cover it with the lid for about two minutes.
  • Turn off the flame.
  • Transfer the contents into a serving bowl and sprinkle the lemon juice on it.
  • Add finely chopped coriander and serve hot with rotis, chapattis or hot plain rice.