Stuffed Capsicum Masala

I’m back! And with a bang now :)

Sorry folks, for having absconded for this long…. Well a lot of things happened and now here I am in Sweden, with D relocated here on work! I’ve taken a break from work and I’m a full time home maker… for now!

Well, life is full of contrasts, they say…. So true in my case as well! In contrast to the super busy life I had back in Bangalore, here I am, so relaxed and free, with all the time I ever needed! Just enjoying this break to the fullest… and I’m sure there will be a lot more posts coming up here as well!

Coming to this one, it was something I made back in Bangalore, recipe from a book written by mom’s friend. Makes a wonderful side dish to rotis/phulkas. The potatoes complement the capsicum beautifully well… Do try it out and let me know how you like it….

Preparation time       : 20 min

Cooking time             : 20 min

Serves                         :  4

Ingredients:

Green Capsicums        - 8 small ones

Potatoes          - 2-3 medium, boiled and peeled

Onions             - 3 medium sized, chopped fine

Tomatoes        - 2 medium sized, chopped fine

Green chilies   - 2, slit

Garlic              - 6-8 flakes

Cooking oil      - 2 Tbsp, split use

Salt                  - ½ tsp or as per taste

Ginger Garlic paste     - ½ tsp

Coriander pwd                       - ½ tsp

Garam masala pwd    - ½ tsp

Red Chili pwd              - ½ tsp

Method:

For Filling:

• Boil potatoes and peel them after cool enough to handle
• Mash it roughly and keep aside
• Heat 2 Tsp oil in a pan, and add ginger garlic paste and slit green chilies
• Add the cut onions and sauté till golden brown
• Add the cut tomatoes and cook till done
• Add red chilli powder, garam masala powder and coriander powder and salt and mix well
• Switch off the flame and allow the mixture to cool slightly.

Capsicums:

• Chop off the top part of the capsicums, making them into shallow cups
• In a wide vessel, bring enough water to a boil
• Add the capsicum cups and close the vessel with a plate
• Switch off the flame and let the capsicum cook slightly in the boiling water for a couple of minutes
• Remove carefully from water, drain out the water and allow the capsicum to cool enough to handle with hands

Assembling:

• When both the capsicums and filling are cool enough, take a capsicum and fill it with the prepared filling till the top
• Repeat with all the capsicums and keep aside
• In a wide pan, heat the remaining oil and place the filled capsicums one beside the other. Make sure to maintain a low flame.
• Add the remaining filling if any to the pan
• Cook covered on low flame till the capsicums are tender. You may need to rotate the capsicums in between for uniform cooking
• Serve it with rotis/phulkas/chapathis.

Notes:

• Do not overcook the capsicum in boiling water, let it be slightly crispy