Bharwa Shimla Mirch

Nutty heaven in a capsicum

Prep Time 14 min
Cook Time 22 min
Serving Size 4
Recipe Type Microwave Oven

Imagine plump bell peppers stuffed with grated coconut and crushed peanut, grilled to perfection and ready to eat. Lip-smacking deliciousness awaits with this Bharwa Shimla Mirch recipe that celebrates creativity and smart cooking. The nuttiness of coconut and the crunch of peanuts make for the perfect filling to complement the sweetness of roasted capsicum. As a side dish, appetiser or the centrepiece of a festive spread, this is a testament to the versatility of everyday ingredients. It satisfies the taste and adds a flavour twist to your dining experience. So savour the magic of each delectable bite in the comfort of your home.

Ingredients

4 Capsicums
50 gms Grated Coconut
50 gms Crushed Peanuts
Coriander, chopped
1 tsp Turmeric (Haldi)
Oil
Salt to taste

Method

Heat the grated coconut and crushed peanuts on 100% microwave mode for 2 minutes, add the turmeric powder and salt and stir.
Cut the capsicum into half and fill the coconut and peanut filling, set the microwave on convection mode at 180C, place the capsicum on a tawa and place it in the oven for 20 minutes.
Garnish it with chopped coriander. Serve hot.

Find out more about the history and tradition of the dish

In India, ragi has been found in archaeological excavations dating back to 1800 BC, and has been associated with honouring poets with a concoction of ragi, milk, and honey.

Read

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