Name: Coconut stuffed Bell Pepper recipe by Sana Tungekar at BetterButter
Prep time: 25 min
Cook time: 25 min
Total time: 50 min
Yield: 2
Ingredients: 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

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

Ingredients Serving: 2

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

Instructions

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

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