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..
Ingredients:
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
Ingredients:
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
- Wash capsicums thoroughly and cut the top cover carefully. Remove the seeds from inside of the capsicums to make it hollow.
- Mix boiled, mashed potatoes with all the dry spices: cumin powder, mango powder, red chilli powder, coriander powder, garam masala and salt to taste.
- Fill the capsicums with mashed potato paste to the top. Press down and top up to ensure they are well filled. Keep aside.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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
- 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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