STUFFED CAPSICUM / BHARWAA SHIMLA MIRCH

INGREDIENTS

For filling:

1-2 boiled potatoes

1 finely chopped onion

1 tsp cumin powder

1 tsp coriander powder

1 tsp chaat masala or amchoor powder

1 tsp garam masala

Some freshly chopped coriander leaves

Salt and red chilli to taste (keep salt on a lower side as gravy too will have salt)

For Garvy:

2-3 chopped or sliced onions

4-5 roughly chopped tomatoes

1 tsp coriander powder

1 tsp cumin seeds (jeera)

1 tsp garam masala

4-5 chopped garlic pods

1/2 inch chopped ginger

3-4 tbsp tomato sauce
1/4 cup water

4-5 capsicums

METHOD

Remove capsicum cap. Remove the seeds and core it well. Keep it aside.

For filling:

Take boiled potatoes and mash well. Add chopped onion and freshly chopped coriander leaves and mix all the spices mentioned. Mix well. Stuff it generously in the capsicum core. Keep aside.

For Gravy:
Heat some oil. Add cumin seeds (jeera). Let it sizzle. Add onions and let it turn brown. Add ginger garlic, chopped tomatoes and all the spices mentioned.

Add little water. Cover with lid and let it cook on low flame for around 5 minutes or till tomatoes become soft and tender.

Once tomatoes are cooked, turn off the flame. Let it come down to room temperature and puree it in mixer.

Transfer the paste back in pan and cook on low to medium flame till it start leaving the sides of pan. Keep your gravy aside.

In other pan, add little oil and keep stuffed capsicum and cook on high flame from the sides till it becomes little brown. Don't overcook or capsicum will become soggy and loose and filling will start coming out. Let it be crispy

Put capsicum on serving tray and add gravy while serving.

Pictorial: