Tuesday, July 22, 2014

Stuffed capsicum tomato fry

Now, after trying out the Stuffed paneer capsicum, I wanted to try out other versions as well, and I wanted to try out the same with boiled and mashed potatoes.. you could use mixed vegetables like peas and carrots as well with the filling. Usually I have seen the capsicums just baked like that in the oven with the filling, but I tried the stove-top method, with fried tomatoes as well.. this was a new experiment which turned out really well..


Green capsicum: 3
Potatoes (boiled, peeled and mashed): 4
Cooking oil: 5 tsp.
Cumin seeds: 1/2 tsp.
Onion (chopped): 1
Tomato (chopped): 2
Green chilli (chopped): 1
Ginger: 1 inch
Garlic (cloves): 4
Salt to taste
Red chilli powder: 1/2 tsp.
Cumin powder: 1/2 tsp.
Coriander powder: 1/2 tsp.
Asafoetida: a pinch
Mango powder: 1/4 tsp.
Garam masala: 1/2 tsp.
Kasoori methi: 1/2 tsp.
Coriander leaves to garnish

  1. Wash capsicums thoroughly and cut the top cover carefully. Remove the seeds from inside of the capsicums to make it hollow.
  2. Mix boiled, mashed potatoes with all the dry spices: cumin powder, mango powder, red chilli powder, coriander powder, garam masala and salt to taste.
  3. Fill the capsicums with mashed potato paste to the top. Press down and top up to ensure they are well filled. Keep aside.
  4. Put 3 tsp. oil in a cooking pan on medium flame and add cumin seeds when the oil is warm. Let them splutter for 5 seconds. Add a pinch of asafoetida. Add chopped onions after 5 more seconds and sauté them till they are transparent. Don't let them brown.
  5. Then add chopped garlic. Saute it for 10-15 seconds. Then add chopped tomatoes, green chilli and ginger. Cook it for a while and then add red chilli powder, turmeric powder and salt to taste. Let it cook and let the tomatoes become soft. Turn off the flame and keep aside.
  6. In another shallow pan, put 2-3 tsp. of oil on medium flame. When hot, add all three capsicums filled with potato paste very carefully, one by one, filled side up.
  7. For the capsicums to cook properly needs a lot of time. The portion of capsicum which is cooked will wilt a little and start blackening. So keep rotating the capsicums on all sides to let it cook completely from all sides.
  8. When the capsicums are cooked from all sides, invert the capsicums gently: filled side down, so the top layer of the potato also gets cooked and will get a golden-brown color. Then straighten the capsicums.
  9. Now transfer each capsicum to the onion-garlic-tomato paste and let it cook for a little while on low flame. Mix the masala with the capsicum on sides and the top, roll the capsicums in the masala and then let them stand straight
  10. Turn off the flame and sprinkle some garam masala and kasuri methi powder on it. Keep it for about a minute, then serve hot garnished with fresh coriander leaves, with roti or rice.

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