STUFFED SHIMALA MIRCH (CAPSICUM)

INGREDIENTS

6 small size shimala mirch

1 onion finely chopped

½ cup oil

FOR FILLING

¼ cup grated coconut,

6-8 cashew nuts, 6-8 almonds,

1 tsp roasted zeera,

2 tsp til (sesame seed)

½ tsp black pepper, red chilly powder

3-4 garlic flakes finely chopped

1 tsp red chilly powder

2 tsp beaten curd, 2 tsp mango powder (Aam choor)

1 tomato finely chopped, ¼ cup coriander leaves

PREPARATION AND METHOD

1 wash the capsicum, take a sharp knife and scoop out the center portion of the capsicum with stem making small opening for filling

2 Mix coconut, cashew nut, almonds, zeera, til, black pepper, red chilly powder, mango powder and curd together, grind the content in a mixer and make a fine paste of it.

3 Heat oil in a pan, add onion and sauté it, add all the masala, tomato and the paste, cook till oil separates, add coriander leaves and cook for few minutes. (You should add little water in between of cooking to make masala or gravy of thick consistency to be filled in the capsicum), remove the pan and allow it to cool

4 Fill the capsicum with this masala and keep aside

Heat oil again, add capsicum and cook till it is of light brown color

5 Serve hot