Coconut stuffed Bell Pepper | How to make Coconut stuffed Bell Pepper

By sana Tungekar  |  17th Sep 2016  |  
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  • Coconut stuffed Bell Pepper, How to make Coconut stuffed Bell Pepper
Coconut stuffed Bell Pepperby sana Tungekar
  • Prep Time

    25

    mins
  • Cook Time

    25

    mins
  • Serves

    2

    People

20

0

About Coconut stuffed Bell Pepper Recipe

A kokani delicacy. Capsicum stuffed with coconut onion roasted mix cooked in Tamarind juice, made sweet with sum jaggery .The sweet n sour juice seeps into the capsicum and coconut tastes great .Enjoy with hot chapatis

Coconut stuffed Bell Pepper is an authentic dish which is perfect to serve on all occasions. The Coconut stuffed Bell Pepper is delicious and has an amazing aroma. Coconut stuffed Bell Pepper by sana Tungekar will help you to prepare the perfect Coconut stuffed Bell Pepper in your kitchen at home. Coconut stuffed Bell Pepper needs 25 minutes for the preparation and 25 minutes for cooking. In the BetterButter app, you will find the step by step process of cooking Coconut stuffed Bell Pepper. This makes it easy to learn how to make the delicious Coconut stuffed Bell Pepper. In case you have any questions on how to make the Coconut stuffed Bell Pepper you can comment on the page below. The "What's cooking" feature on the BetterButter app can help you connect with our home chefs like sana Tungekar. Coconut stuffed Bell Pepper will surely satisfy the taste buds of your guests and you will get compliments from your guests.

Coconut stuffed Bell Pepper

Ingredients to make Coconut stuffed Bell Pepper

  • 2 Medium sized capsicum
  • 1 cup fresh coconut (grated)
  • 1 medium onion
  • 100 grams tamarind
  • 1tspn chilli powder
  • 2-3 garlic pieces
  • 1 tspn cummin powder
  • salt to taste
  • 20 grams jaggery / plain gudd
  • 1 tablespoon oil

How to make Coconut stuffed Bell Pepper

  1. Clean wash bell peppers/capsicum
  2. Slit top of capsicum but leave one end intact and deseed them keep aside
  3. Soak Tamarind in 2cups water
  4. Squeeze sieve the Tamarind pulp/juice and keep aside
  5. Keep the tamarind juice now in a pan to heat and add the jaggery to this
  6. Add sum salt redchilli powder cook for 2minutes and remove the sauce off the stove
  7. Now prepare the filling with grated fresh coconut
  8. Heat oil in a pan saute onions and garlic
  9. Add salt cummin powder and red chilli powder
  10. Add the grated fresh coconut
  11. Mix well and put off stove and cool
  12. Now stuff this filling in the slit capsicums and tie well with sewing thread
  13. Put the capsicum to cook in the tamarind sauce covered for 15 minutes on slow
  14. Check if done serve hot with hot rotis

My Tip:

Use once made fresh tastes better

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