Stuffed Capsicum Curry

Stuffed Capsicum Curry

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.

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