I always make stuffed curries with brinjal, ridge gourd, bitter gourd, okra and they go well with plain rice. Today I wanted to try the Masala stuffed capsicum but I am not sure if it goes well with plain rice, because the recipe is not purely Indian. So I gave it a try with Jeera rice and the combination is a perfect hit. I am totally satisfied and will make the recipe many more times.
INGREDIENTS
- Capsicum 4
- Salt to taste
- Oil 2 Tsp for frying
- Boiled potatoes 1 cup
- Roasted chana dal powder 1 Tsp
- Dry coconut powder 1 Tsp
- Jeera 1tsp
- Coriander seeds 1tsp
- Coriander leaves 1Tsp chopped
- Turmeric 1 pinch
- Red chilly flakes 1 tsp
- Cashew nuts 1 Tsp chopped
Coarsely grind the Coriander and jeera and cashews.
In a mixing bowl add all the ingredients for stuffing except capsicum and oil.
Slice the capsicum on the top and remove the seeds to make it hallow.
Cut into two parts, horizontally or vertically, its your choice.
I chose to cut horizontally.
Now fill the capsicums with the potato mixture.
Heat oil in a non stick pan and place the capsicums with filled side down.
Sprinkle some salt on the capsicums, cover and leave for 2-3 minutes.
Turn over and again cover and cook for another 2 minutes.
Now remove the lid and fry them till the stuffing turns crispy on the edges.
Serve hot.
INGREDIENTS
- Cooked rice 2 cups
- Salt to taste
- Jeera 1 Tsp
- Cashews 15
- Cardamom 4
- Cinnamon 1 inch piece
- Bay leaf 2
- Pepper corns 10
- Cloves 10
- Ghee 1 Tsp
- Oil 1 Tsp
PROCEDURE
Heat ghee and oil and add the whole garam masala, jeera, cashews.
When the cashews turn brown, add the rice and salt.
Mix well and serve hot
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