Bharwa Mirch – Potato Peas Stuffed Capsicum
Stuffed Mirchi/Capsicum is a yummy and healthy sabzi. Loved by all ages equally. You can vary the stuffing ingredient as per your taste and availability. But the most loved one is the combo of potato and peas.
You can also try lehsuni bhindi masala or stuffed red chili or stuffed aloo parwal as side dishes with your recipes.
- Big long sized capsicum/mirch i- 250 grams
- Boiled medium sized potatoes - 7
- Fresh/frozen peas/matar - 1 cup
- Finely chopped green chilli - 1
- Finely chopped coriander leaves - A handful
- Red chilli powder - 1 teaspoon
- Turmeric/Haldi - 1/2 teaspoon
- Coriander/Dhania powder - 1 teaspoon
- Dry Mango/Amchur powder - 1 teaspoon
- Oil - 1 tablespoon
- Asafoetida/Heeng - A pinch
- Cumin/Jeera - 1/2 teaspoon
- Cheese - 2 inch cubes
- Salt as per taste
- Wash and pat dry capsicums.
- Remove the stalk from the top and make a slit vertically and deseed them. Blanch the capsicums adding little salt.
- Mash the boiled potatoes.
- Heat oil in a pan. Add Cumin/jeera and heeng to it. Add chopped chillies to it and stir fry.
- Add peas and saute it. Add salt, turmeric, red chilli, coriander powder, a pinch of garam masala and amchur powder and mix them well.
- Add mashed potato to this and mix well. Cook for couple of minutes and turn off the flame. Add chopped coriander leaves and let it cool.
- Brush the capsicums with bit of oil and stuff them with the above made potato peas masala.
- Place them in a greased glass/microwave safe dish.
- Add grated cheese on top of these capsicums.
- Microwave/bake these stuffed capsicum for 6 minutes until the cheese melts,
- If you dont have microwave oven, then place them in a pan and cook on low flame with lid covered, flipping it all around.
- Serve it with hot rotis.
- Enjoy delicious Bharwa Mirch (Potatoes-Peas Stuffed Capsicum)
I am a housewife passionate towards cooking variety vegeterian food. Since I love change in the food regularly, I keep experimenting and innovating the daily food with simple twists so that they look different and maintain the taste. Variation in look, taste and preperation is my mantra in day to day cooking.