Tilli Phalli Shimla Mirch

I saw this recipe on Food Food in a Sanjeev kapoor’s show. It is a sure shot crowd pleaser. The pati loves capsicum, peanut and sesame…and guess what this one dish has it all.

You shall need: [Feeds 2]

3… Medium size capsicums [Diced in small-ish pieces]

1 tbsp.. Oil

1/2 tsp… Jeera/cumin seeds

1/2 tsp… Rai/Mustard Seeds

a pinch of hing

1…green chilly [Diced]

1 tsp… Tamarind paste [to taste]


For dry masala-

6 tbsp… Peanuts [roasted]

2 tbsp… Sesame seeds

1 tbsp… Poppy seeds [Soak in water for 10 min]


1 tsp… Red chilly powder [As per taste]

1/2 tsp… Turmeric

1 tbsp… Dhaniya seeds / corriander seeds

1/2 tsp… Jeera powder


  • In a wok, heat oil.
  • Add jeers and rai. Let it splutter.
  • Add the green chilly.
  • Now add the capsicum and a little water.
  • Reduce the flame to low-med. Cover with a lid and cook until half done.
  • TO make the masala, in a dry grinder, grind dhaniya seeds first.
  • Now add the peanuts, poppy seeds, jeera powder, 1 tbsp sesame seeds, red chilly powder and salt.
  • Churn untila coarse powder is made.
  • Once the capsicums are half done, tip the masala in the wok.
  • Stir well. Add little water if needed.
  • Now add the tamarind paste and mix well.
  • Taste to adjust the seasoning.
  • Serve with bhakri, paratha or Poori.

tilli phalli



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