Stuffed capsicum is usually done with potato, paneer, cheese or moong dal. In this recipe I have used coconut and onion which is mixed with south Indian style masala powder for the filling. It can be relished with plain roti or rice as a side dish. It is very tasty, and we relish it every now and then, whenever I get to catch hold of tiny capsicums. This recipe I learnt almost a decade ago by Radha athe. She is a treasure house of North canara traditional recipes and I have learnt so many things from her.
Capsicum – ½ kg (small sized)
Onion – 2 to 3
Coconut – 1 cup
Salt – as needed
Tamarind powder – ½ tsp
Oil – 2 table spoons
For masala powder:
Chana dal – 2 table spoons
Urad dal – 1 tea spoon
Cumin – 1 tea spoon
Hing – small pea size
Dried red chillies – 6 to 8
White sesame seed (til) – 1 tea spoon
Mustard – ½ tea spoon
Turmeric – ½ tea spoon
-For masala, dry roast Chana dal, urad dal, cumin, white sesame and mustard and keep it aside.
-Next take couple of drops of oil and fry red chillies and hing.
-Cool everything and make powder by using mixer jar.
-Now take one bowl, add chopped onion, grated coconut, salt, tamarind powder and required amount of masala powder (don’t pour at once, use as required).
-Here salt and masala should be on a slightly higher side, because while cooking, even capsicum will absorb the masala and salt.
-Next wash small sized capsicum, make a round mark near the stalk region and cut open that top part. If possible, keep it intact.
-Remove inner seed part and clean inside.
-Fill ready coconut and onion masala and close it with upper stalk part and make it firm.
-Now take one wide nonstick pan, pour oil and heat.
-Place all the masala filled capsicum and sprinkle little water and close the lid.
-Cook in a simmer, check in between and turn the sides.
-All the sides should be uniformly cooked and outer skin should have charred effect.
-When it is done, switch off and serve hot with rice or plain phulka’s.