Stuffed Capsicum – Restaurant style

Stuffed Capsicum is one of my favourite side dish for roti. This can be made in different ways. Here I have stuffed potatoes in the capsicum. But you can also use mixed vegetable stuffing in the capsicum. In the same way, instead of shallow frying we can cook it in the oven. I have tried both the ways and it tastes good. Preparing the gravy is a choice. You can serve the stuffed capsicum as such without the gravy. My husband loves this recipe and for the past few days he was asking me to post this recipe. Somehow I end up in posting some other recipe and atlast the recipe for this yummy stuffed capsicum is here.

INGREDIENTS

For the Stuffing

Ghee – 1 tsp

Onion – 1

Potatoes – 5 medium size

Red chilli powder – 1 tsp

Mango powder – 1/2 tsp

Garam masala – 1/2 tsp

Turmeric powder

Salt – To taste

Capsicum – 4

Corn flour

Oil – To shallow fry

For the gravy

Ghee – 1 tsp

Red gravy – 1 ladle

White gravy – 1 ladle

Coriander powder – 1 tbsp

Cumin seed powder –  1/2 tsp

Garam masala – 1/2 tsp

Red chilli powder – 1/2 tsp

Fresh Cream – 1 tsp

Salt- To taste

Fresh Coriander – To garnish

For the stuffing

  • In a pan add ghee and saute the finely chopped onion.

  • Pressure cook the potatoes, peel the skin and mash it well.
  • Add the mashed potatoes into the pan once the onion turns transparent.

  • Add garam masala, red chilli powder, mango powder, turmeric powder, salt.

  • Mix everything together well and cook for sometime.

  • Turn off the stove and keep the stuffing aside.

Stuffing in the Capsicum

  • While buying the capsicum, choose the ones with four legs and not three. This gives a flat base to the capsicum.
  • With the knife, slowly remove the stem and seeds completely. Also remove the white portion in the capsicum.

  • Now slowly stuff the capsicum with the potato stuffing.

  • Stuff as much as you can and finally dust it with the corn flour.

  • Heat oil in a pan and shallow fry the stuffed capsicum.
  • Keep the capsicum upside down and fry it first. Then slowly fry it on all the sides.

  • Once the capsicum is cooked, remove it from the flame and allow it to cool.
  • Then with the knife, remove the outer skin so that you could get back the green colour.

  • The stuffed capsicum is ready.

For the gravy

  • In a pan add ghee, red gravy, white gravy and cook for a minute.

  • Then add all the masala powders for the gravy, add required quantity of water to adjust the consistency of the gravy and cook everything well until the raw smell goes off.

  • Finally add the fresh cream and fresh Coriander leaves.

  • The gravy is ready.

Arranging

  • Take a bowl and place the stuffed capsicum.

  • Pour the gravy over the capsicum and serve hot with roti, phulka, chappathi, khulcha and naan.

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