Name: Stuffed Capsicum recipe by Jyothi Prasad at BetterButter
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4
Ingredients: 6 Capsicums Small one; 1 tsp of Oil; .25 spoon of salt; 2 big potatoes - Stuffing; 1 tsp chat masala; 1 tsp Dhaniya powder; 1 tsp red Chilli Powder - I used non spicy one. If the powder is spic use .75 spoon; .5 Tsp Jeera Powder; 10 cashews cut into small bits; Salt to taste; .25 spoon of turmeric powder; 2 Medium sized Onion (finely chopped) - Gravy; 4 medium sized Tomatoes (pureed); .5 TSP of Jeera Powder; .5 TSP of dhaniya Powder; .25 spoon of turmeric powder; 1TSP of Chilli Powder; 2 to 3 TBSP of oil; .25 cup of beaten curds; Salt to taste

Ingredients Serving: 4

6 Capsicums Small one
1 tsp of Oil
.25 spoon of salt
2 big potatoes - Stuffing
1 tsp chat masala
1 tsp Dhaniya powder
1 tsp red Chilli Powder - I used non spicy one. If the powder is spic use .75 spoon
.5 Tsp Jeera Powder
10 cashews cut into small bits
Salt to taste
.25 spoon of turmeric powder
2 Medium sized Onion (finely chopped) - Gravy
4 medium sized Tomatoes (pureed)
.5 TSP of Jeera Powder
.5 TSP of dhaniya Powder
.25 spoon of turmeric powder
1TSP of Chilli Powder
2 to 3 TBSP of oil
.25 cup of beaten curds
Salt to taste

Instructions

Prepared the capsicum
Remove the stem and seed of the capsicum by cutting the top
Coat these capsicum with bit of oil and salt and keep in a flat bottom pan to cook for a while. Ensure that capsicum does not burn.
Depending on the size capsicum would take around 5 to 10 minutes
Once almost done (check for slight wrinkles on the capsicum) remove from the heat and allow it to cool.
Preparing the stuffing
Boil the potatoes well. Remove the skin and mash it well
Add jeera powder, dhaniya powder, red chilli powder, chat masala, chopped cashews and salt and mix well
Now fill the stuffing in the capsicum
Preparing the gravy
Heat oil in a flat pant add onion and fry till it is transparent
Add pureed tomato paste, curds jeera, dhaniya, turmeric, red chilli powder and salt. Allow it to cook well in medium to low flame for 8 minutes. Ensure that there is not much of moisture in the gravy.
Now place the stuffed capsicum in this gravy cover the pan and allow it to cook for 5 to 7 minutes.
Goes well with Roti, Nan and Kulchas

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