Wednesday, May 14, 2014

Stuffed Capsicum a.k.a Bharwa Shimla Mirch

Been on my cards for while to try the stuffed capsicum veg preparation... Every time, I stop short assuming it requires much time. Last night, I decided to venture into it and to my surprise finished making it within 20-30 mts max. 

We could either cook it using a little oil or bake it. I attempted using the first method.


Capsicum : 2 small
Potato: 2 small boiled and mashed
Onion: 2 small diced 
Ginger: 1" cut into small pieces
Garlic: 3-4 pods cut into small pieces
Green Chillies : 3-4 small cut into pieces
Chillie Powder: 2 tspn
Coriander Powder: 1.5 tspn
Mango Powder : 0.5 tspn
Turmeric Powder: 1/2 tspn
Cumin Powder : 1/2 tspn
Kasoori Methi : 2-3 pinch (if dried leaves & this is optional)
Salt : To taste
Oil : 2-3 tbspn


For Filling
  1. Boil the potatoes, peel and mash it well.
  2. In a kadai, add 1 tbspn oil. As it heats up, add onion, garlic, ginger, green chillies and fry till brownish. 
  3. Add salt, and all other powders to this and cook for 2 secs
  4. Then add the mashed potatoes and make it into a mix. Cook till the potatoes absorb all masalas (5-7 mts)
  5. Garnish with Kasoori methi
  6. Remove from fire

For Capsicum:
  1. Wash the capsicums. Remove the cap and the stem such that it doesn't split open. Now slowly scoop out the seeds. If rqd, you can make a small slit on the sides and remove it but ensure the slit is not lengthier else stuffing will ooze out
  2. Fill each capsicum with the filling prepared
  3. In a kadai or tawa, add more oil, and place the capsicums. 
  4. Cover and cook. Every once in a while toss it around to ensure all sides are cooked
  5. When done, remove from fire 
  6. Serve with hot rotis or rice
My attempt would say was decent but (a) the slit in one of them became bigger (b) probably baking will be more apt. Will be trying that soon. 

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