Stuffed Capsicum (South Indian style)

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.

main 3

Ingredient:

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

Method:

-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.

Ribbet collage 1

-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.

Ribbet collage 2

-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.