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