Stuffed Capsicums In Gravy Recipe
Ingredients
| Capsicums | 500 Gram | |
| Vanaspati or oil for frying | ||
| Corn | 1 1/2 Kilogram, grated (For stuffing :) | |
| Milk | 1/2 Liter (For stuffing :) | |
| Green chillies, 2 to 3 tablespoons | ||
| Coriander leaves, chopped, 1/2 bunch | ||
| Tomatoes, cooked, 750 gms | ||
| Cinnamon, clove and pepper powder,1/2 teaspoon | ||
| Sugar to taste | ||
| Coriander leaves and grated coconut to garnish | ||
| Garam masala | 1/2 Teaspoon (For gravy :) | |
| Salt, sugar and lemon juice to taste | ||
| Ghee | 1 1/2 Tablespoon (For gravy :) | |
| Cumin seeds | 1/2 Teaspoon (For gravy :) | |
| Ghee | 1 Tablespoon (For gravy :) | |
| Salt | To Taste (For gravy :) | |
| Cornflour | 2 Tablespoon (For gravy :) | |
Directions
Heat ghee in a pan and fry cumin seeds.
When they turn brown, add corn; stir for a while; add milk and one cup water.
Cover and let corn cook on low fire till it is tender.
Stir frequently.
When corn is cooked, add rest of the ingredients for stuffing.
Remove from heat.
Put a slit on one side of each capsicum leaving the stem intact.
Remove as many seeds as possible (use a scooper to do this; avoid using fingers as they will burn afterwards).
Stuff capsicums tightly with the corn mixture.
Arrange on a sieve and steam cook on boiling water for 15 to 20 minutes.
Cover the sieve while cooking.
Liquidise tomatoes and pass through a sieve.
Heat ghee in a pan and fry cumin seeds.
When they turn brown, add tomatoes and rest of the ingredients.
Cook for ten minutes.
Blend cornflour with a little water and add to tomato gravy.
Remove from heat.
Arrange capsicums in an ovenproof casserole dish or a deep stainless steel dish.
Pour tomato gravy on them.
Place in 165°C oven for 15 minutes.
Sprinkle coriander leaves and coconut.
When they turn brown, add corn; stir for a while; add milk and one cup water.
Cover and let corn cook on low fire till it is tender.
Stir frequently.
When corn is cooked, add rest of the ingredients for stuffing.
Remove from heat.
Put a slit on one side of each capsicum leaving the stem intact.
Remove as many seeds as possible (use a scooper to do this; avoid using fingers as they will burn afterwards).
Stuff capsicums tightly with the corn mixture.
Arrange on a sieve and steam cook on boiling water for 15 to 20 minutes.
Cover the sieve while cooking.
Liquidise tomatoes and pass through a sieve.
Heat ghee in a pan and fry cumin seeds.
When they turn brown, add tomatoes and rest of the ingredients.
Cook for ten minutes.
Blend cornflour with a little water and add to tomato gravy.
Remove from heat.
Arrange capsicums in an ovenproof casserole dish or a deep stainless steel dish.
Pour tomato gravy on them.
Place in 165°C oven for 15 minutes.
Sprinkle coriander leaves and coconut.
Chef
