10 December 2010

Stuffed Capsicum Masala

Preparation time: 30 Mins

Ingredients:

  • Capsicum - 4
  • Onion - 1 
  • Jeera - 1 sp
  • Curry leaves - 10
  • Red Chili powder - 1sp
  • Coriander seed powder - 1sp
  • Grated Coconut - 1/2 small bowl
  • Chopped Coriander leaves - 1small bowl
  • Hurigadale/Roasted gram - 1/2 bowl
  • Tomato - 1
  • Tamarind - a pinch
  • Salt to taste
  • Oil - 5sp
  • Mustard seed - 1/2 sp

Method :
  • Heat a sp of Oil in a pan, add Jeera, followed by Curry leaves then sliced onions, fry well for around 7 mins, allow it to cool to room temperature.
  • In a mixer jar, add grated Coconut, Roasted gram/Hurigadale, fried onion mixture from step 1, Tomato slices, pinch of Tamarind, 1/2 bowl of chopped Coriander leaves?Cilantro, 1/2 sp of salt and little quantity of water, grind to form thick paste(If its not thick, it can not be stuffed properly)
  • Just slit capsicum and fill in the above prepared masala.(care should be taken not to cut, you actually slit them into four parts). Capsicum should look whole even after stuffing.
  • Heat remaining oil in a pan, add Mustard seed, then Curry leaves and then Masala Stuffed Capsicum, cook well until they are soft with lid covered. It will take around 10-15 mins to cook. 
  • Add the remaining masala into pan, you can add water to adjust it to the gravy consistency, add salt if required, cook well until oil separates.
  • Garnish with rest of the Coriander leaves/Cilantro serve hot with roti or chapati


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