Stuffed Capsicum In Tomato Gravy

Published On March 6, 2018
In Article
By Sandhya Harsh
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Prep Time
10 Minutes
Cook Time
10 Minutes
Difficulty Level
Advanced

Ingredients

Capsicum/Shimla mirch - 250 Gram, medium sized
Boiled Potatoes - 2 to 3, medium
Peas/Matar - 1/2 Cup, fresh/frozen (optional)
Green chilli - 1, finely chopped
Tomatoes - 2 medium sized
Onion - 1 (optional)
Coriander leaves - for garnishing
Salt as per taste
Red chilli powder - 1 Teaspoon
Turmeric/Haldi powder - 1/2 Teaspoon
Coriander/Dhania powder - 1 Teaspoon
Dry Mango/Amchur powder - 1 Teaspoon
Oil - 1 Tablespoon
Asafoetida/Heeng - a pinch + a pinch
Cumin/Jeera - 1/2 Teaspoon + 1/2 Teaspoon
Garam masala/All spice mix - a pinch

Instructions

Wash and pat dry Capsicums. Cut the top and remove the stalk. De-seed them.
Mash the boiled potatoes. Chop tomatoes and onions roughly. Make a puree of these. Keep aside.
Heat 1/2 tablespoon of oil in a pan. Add jeera and heeng to it. Add chopped chillies to it and saute.
Add peas and saute. Add salt, turmeric, red chilli, coriander powder and a pinch of garam masala. Add amchoor powder too and mix well.
Add mashed potato to this and mix well. Cook for a couple of mins and then switch off the flame. Add chopped coriander leaves and let it cool.
Alternatively, one can simply add the spices to the mashed potatoes, add blanched peas to it and mix well to make stuffing.
Stuff the capsicums with the potato-peas masala. (Whichever method you make) and keep aside.
Take the rest of oil in a pan and heat it. Add jeera and heeng. Gently place the stuffed capsicums into it and saute on low flame. Cover the lid and cook for 2 to 3 minutes.
Add a pinch of salt and red chilli powder and garam masala to the puree. Add this tomato onion (if using) puree to the capsicum. Stir gently. Cover the lid and cook the capsicums with puree on low flame for 5-6 minutes.
After 5-6 mins, check the capsicums. These should get tender and softer now. Allow the gravy to be thickened or cook for 2 to 3 mins more (add water if required). In between keep stirring the puree/gravy.
When the gravy thickens and the capsicum is cooked, switch off the flame. Keep covered with the lid for next 4 to 5 minutes.
Garnish with finely chopped green coriander.
Yummy 'Stuffed Capsicum In Tomato Gravy' is ready to be served with hot rotis.

Servings : 4
Ready in : 20 Minutes
Special Category : Healthy Food
Recipe Type : Dinner, Lunch

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Sandhya Harsh

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.