Heat oil in a pan, when the oil becomes little hot add fenugreek seed, fennel seed and asafetida.
Add besan/gramflour and dry roast it on low flame for 2-3 minutes. Keep on stirring while roasting so that besan does not get burn. Do not roast besan for a longer time as it gets bitter so roast it till you get nice aroma.
Once the besan get roasted put the diced capsicum, salt to taste and mix it well.
Add little water and mix it well again.
Cover the lid and cook the capsicum for few minutes. To get the better taste let the capsicum be little crunchy so do not cook covered for a longer time.
After 3-4 minutes uncovered the lid and mix all the spices- mango powder, red chilly powder, coriander powder and garam masala. Mix all the ingredients and cook on medium high flame for 2-3 minutes till all the spices blends well with the capsicum and besan.
Besan Shimla mirch is ready to serve.
Serve hot with roti, Parantha.
To make the cooking fast I have covered the lid but you can also cook the capsicum without covering the lid. You can also add the roasted besan/gram flour at last with the capsicum but this method is easy for me and it taste really nice.