Everybody wonders why we name bell peppers “Shimla Mirch” in India. Bell peppers had been delivered to Europe from Mexico by Christopher Columbus within the fifteenth century and later unfold to Africa and Asia. In 1864 Shimla turned the summer season capital of British India and was a part of the Punjab until 1966 when it turned capital of Himachal Pradesh. Maybe this vegetable was first grown on this pretty hill station space, which has a reasonable local weather, by the British and earned it the title “Shimla Mirch”. One other vegetable with maybe the same origin perhaps lengthy inexperienced beans, which are sometimes referred to as “France Bean” in north India.
Bell peppers are a part of the Capsicum household however are the one ones that don’t produce the spicy seeds of different peppers. Their coloration could be inexperienced, crimson, yellow or brown and the crimson ones are the sweetest. Bell peppers are stuffed with vitamin C and antioxidants and are additionally wealthy in calcium, potassium and phosphorus. The crimson peppers have 9 instances the quantity of carotene of the inexperienced ones.
There are various methods to arrange Shimla Mirch and the one which stands out the most effective is filled with potatoes, a typical Punjabi dish that solely tastes good when the potatoes usually are not mashed and have another elements in it. I’ll give that recipe later.
The recipe under is one other solution to make Shimla Mirch and its finest function is that it may be made quick in 10 minutes – 5 minutes on excessive warmth and 5 minutes on low warmth – and is a tasty aspect dish that may be eaten with roti or paranthas. Some individuals even eat it with pasta. So, in case you don’t have a lot time to cook dinner, do that simple, quick and nutritious recipe.
4 medium Shimla Mirch (inexperienced bell peppers)
1 giant piyaaz (onion) – peeled and sliced
2 tbsp tael (olive oil or vegetable oil)
½ tsp haldi (turmeric powder)
Spices to style: namak (salt), mirch (crimson pepper), lasan (garlic powder), garam masala, amchoor (mango powder)
Wash the bell peppers and dry with a comfortable fabric. Slice them and take away the seeds and the highest stalks. Reduce them into small or medium items as you want.
Within the kadai or wok, warmth the oil over a medium flame. Throw within the turmeric, onions and bell peppers, stir to combine. Cowl and let it cook dinner in its personal steam for five minutes over excessive warmth.
Take the quilt off and test for tenderness. The bell pepper mustn’t change into too comfortable, however ought to keep barely agency. Stir gently to ensure it doesn’t stick.
Take away the quilt and add the salt and pepper to style. If desired, add the opposite spices too. Cook dinner uncovered one other 5 minutes on low warmth. The dish is able to eat.
Shakuntla Malhotra is a talented cook dinner of Punjabi dishes made within the old school model that she learnt as a younger lady in her ancestral residence in Lyallpur, India earlier than it turned a part of Pakistan after the Partition in 1947. Individuals have typically admired her cooking for its simplicity and style that comes with every mouthful. Even in her mid-eighties, she continues to cook dinner day by day and agreed to share a few of her delectable Punjabi recipes.