Stuffed Capsicum Curry | Recipe of the Day - HealthyLife

INGREDIENTS

• 5 medium to large shimla mirch/capsicum/green bell peppers
• 5 medium potatoes or about 180 to 200 gms potatoes
• 1 small onion, finely chopped or ¼ cup finely chopped onion
• 1 green chili, chopped
• ½ tsp cumin
• ¼ tsp turmeric powder
• ¼ tsp red chili powder
•  ½ tsp dry mango powder (substitute with ¼ tsp lemon juice if dry mango powder is not available)
• ¼ to ½ tsp garam masala
• 2 tsp chopped coriander leaves
•  1 tbsp oil for sautéing the onions
• 1 or 1.5 tbsp oil for sautéing the capsicum
• salt as required

INSTRUCTIONS

• Boil the potatoes till they completely tender and cooked thoroughly. Peel and grate the potatoes. Keep aside.
• Slice off the tops of the capsicum. Remove the seeds. Rinse them in water and pat dry with a kitchen towel.
• In a small frying pan, heat oil. Fry the cumin first and then add chopped onions.
• Sauté the onions till translucent. Add chopped green chilies.
• Stir and then add turmeric powder, red chili powder, and asafetida. stir again.
• Add the potatoes and mix everything. Sauté the potatoes for 2 mins and then add garam masala powder, dry mango powder and salt.
• Stir well and then add chopped coriander leaves. Mix again and let this spiced potato stuffing become warm or cool down.
• Stuff the potato mixture in the capsicum.

Cooking in a pan:

• Heat oil in a pan or kadai/wok and place the stuffed capsicum in the pan.
• Cover the pan and allow the stuffed capsicum to cook on a low flame.
• You will have to check often after every 5 to 6 mins and keep on changing the sides of the capsicum, so that all sides are cooked well. check, turn the sides and cover the pan again.
• You also have to place the open potato side touching the pan. The capsicum will get golden and wrinkled.
• Continue to check, change the sides and then cover again till the bell peppers are cooked well for about 25-30 minutes under low flame.