Stuffed Capsicums Recipe
Ingredients
| Capsicums | 6 Medium | |
| Gram flour | 1/2 Cup (16 tbs) | |
| Coriander powder | 1 Tablespoon | |
| Garam masala and ground cumin seeds - 1 tsp. each | ||
| Onions | 2 Medium, minced | |
| Green chillies | 2 | |
| Coriander leaves - a handful | ||
| Tamarind - 1 small ball | ||
| Coconut milk | 2 Cup (16 tbs) | |
| Ginger | 1 Small | |
| Salt and chilli powder - to taste | ||
Directions
MAKING
1. On mirchi make a slit halfway through on one side and set aside.
2. In a frying pan heat oil and fry gram flour till red in colour.
3. Add onion, ginger and chillies to it and sauté until pale golden colour.
4. Mix gram flour, salt and all the spices.
5. Spoon the mixture into each capsicum.
6. In a skillet heat 4 tablespoon oil and fry capsicums till colour changes.
7. Squeeze out tamarind to extract half cup juice.
8. Pour in coconut milk and tamarind juice.
9. Seal with a lid tightly till capsicums are tender and gravy is thick.
SERVING
10. Serve garnished with 1 tablespoon grated coconut and coriander leaves.
1. On mirchi make a slit halfway through on one side and set aside.
2. In a frying pan heat oil and fry gram flour till red in colour.
3. Add onion, ginger and chillies to it and sauté until pale golden colour.
4. Mix gram flour, salt and all the spices.
5. Spoon the mixture into each capsicum.
6. In a skillet heat 4 tablespoon oil and fry capsicums till colour changes.
7. Squeeze out tamarind to extract half cup juice.
8. Pour in coconut milk and tamarind juice.
9. Seal with a lid tightly till capsicums are tender and gravy is thick.
SERVING
10. Serve garnished with 1 tablespoon grated coconut and coriander leaves.
Chef
