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Photo of Stuffed Capsicum by Shanti Petiwala at BetterButter
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Stuffed Capsicum

Aug-05-2015
Shanti Petiwala
0 minutes
Prep Time
90 minutes
Cook Time
0 People
Serves
Read Instructions Save For Later

ABOUT Stuffed Capsicum RECIPE

This is one of my favourite dishes. As a child and even a teenager, I remember my parents hosting a lot of get-together parties with their friends. That was when my sister and I would be responsible for cleaning the house, setting up the upholstery, and helping mom in the kitchen. You wouldn't know it (those of you who know her), but my sister -- today, a voracious baker (check her blog here) -- would refuse to step into the kitchen; but I was more than happy to oblige. That's where I gleaned so much information from Amma about the intricacies of cooking. Some dishes that still stand out in my mind today are her stuffed capsicum (people loved it so much, they'd actually ask for a doggie bag to take home!) and her jeera chicken (I'm yet to recreate that in my kitchen). I love the word stuffed. Well, to my greedy mind, palate and stomach, it simply means more food, and like my blog suggests a riot of flavours. Stuffed capsicum was, is and will always be my favourite -- and only my mom can cook the best version. She has a secret ingredient, which thankfully I don't have in my kitchen, so couldn't use; else I'd probably not have put this recipe up here. Moreover, my version has been tweaked a bit. Nevertheless, these capsicums taste just perfect. Another favourite in this dish is the mustard seeds and the oil -- yes, don't cringe -- the oil that they have been tempered in, with the sweetness of the capsicum that just lifts the dish to new heights.

Recipe Tags

  • Veg
  • Everyday
  • Indian
  • Main Dish
  • Healthy

Ingredients Serving: 0

  1. 3 medium sized capsicums (cut into half and de seeded)
  2. 750 ml water
  3. For the stuffing:
  4. 5-6 medium onions (chopped fine)
  5. 2 medium tomatoes (chopped fine)
  6. 1 tsp mustard seeds
  7. 2 tbsp oil
  8. 1 tbsp ginger-Garlic paste
  9. 1/2 tsp turmeric powder
  10. 1.5-2 tsp Chili powder (depending on your spice quotient)
  11. 1.5 tsp coriander powder
  12. 4-5 heaped tablespoons Besan/chickpea flour
  13. 1.5 tsp Sugar/1 tsp jaggery
  14. salt to taste
  15. A handful of chopped coriander leaves
  16. Tempering:
  17. 1 tsp mustard seeds
  18. 2 tbsp oil

Instructions

  1. Add 750ml of water to a large vessel and bring it boil. Add capsicum to this boiling water and blanch. When the capsicum starts to change colour, drain and set aside.
  2. For stuffing, heat 2 tbsp. of oil in a wok/kadai and add in mustard seeds. When they start to splutter add ginger-garlic paste and fry for few seconds. Now add onions and fry till they turn golden brown.
  3. Add in chopped tomatoes and on high flame stir until everything gets combined and look like a paste. Time to add powdered masalas along with sugar/jaggery (I prefer jaggery for its earthier taste) and salt.
  4. Stir and on low flame add besan tablespoon by tablespoon by continuously mixing the stuffing until everything comes together and gains light color.
  5. Check for seasoning at this point and adjust accordingly. Stuff this mixture into blanched capsicums up to its brim using a spoon.
  6. Add 2 tbsp. oil to a large sauce pan and add mustard seeds, when they start to splutter, add stuffed capsicums carefully. Add little water and cook covered until capsicums turn tender and hold their shape.
  7. Remove from flame onto a serving plate and garnish with coriander leaves and tempered mustard seeds. Serve hot with chapatti or even dal and rice.

Reviews (3)  

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Prerna Pai
May-24-2018
Prerna Pai   May-24-2018

Vaishali Sankhayan
Sep-06-2016
Vaishali Sankhayan   Sep-06-2016

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