Enjoy as starter with tomato/mustard sauce. Even used as a side dish with roti.
Stuffed Capsicum/Bell Peppers
2 large bell peppers (capsicum)
2 potatos mashed
1/2 cup peas
1 tablespoon minced garlic
1 tablespoon chopped ginger
3 green chillies chopped
1 teaspoon kasuri methi (optional)
1 teaspoon jeera
1 teaspoon red chilli powder
2 teaspoons coriander
2 teaspoons garam masala
salt according to taste
First, peel the potatos, cut them into cubes and pressure cook them for 2-3 whistles. Mash and keep them aside.
Now, cut the bell peppers into two. Remove the seeds from both halves. Once cleaned out, they look like empty cups .
Heat oil in a pan, add jeera. Once the jeera sputters, add green chillies,ginger and garlic to it. Cook for 2 mins in low flame. Now add the chopped onions to it. Cook till the onion turns translucent.
Add salt, coriander powder, chilli powder, garam masala to this. Cook till the masala loses its raw smell. Sprinkle some kasuri methi over it.
Add peas to this. I use frozen peas, so they get cooked instantly over heat. If you are using raw peas, cook them before adding to the pan.
Now add the mashed potato to the above mixture and mix thoroughly. Potato masala filling is ready
Fill the bell pepper cups with this potato masala.
Grill it in the microwave. I generally use the “Microwave+Grill” option for uniform cooking. Grill at 600w for 15 minutes.
Alternately, the bell peppers can be shallow fried in an oiled tawa.
The skin of the bell pepper turns soft and brown. This is an indication that it is done.