Stuffed Capsicum
Serving Size : 1
Ingredients for prepare Stuffed Capsicum
:
| Amount | Measure | Ingredient - Preparation Method |
| 6 | small | capsicums * |
| 1 | | onion - cut finely |
FOR THE MASALA
stuffed capsicum |
| 4 | large | tbsp grated coconut |
| 6 | | cashew nuts |
| 6 | | groundnuts |
| 1 | teaspoon | jeera - (cumin seeds) |
| 3 | teaspoons | til - (sesame seeds) |
recipe Stuffed Capsicum
Supriya's family are from Secunderabad in the state of Andhra Pradesh. This
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is one of Supriya's mother's recipes who says it is a typical dish made in
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most Indian homes. * (you don't find small capsicums very often, so you'll have to choose them carefully)
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1. Wash capsicum. With small knife scoop out the centre portion of capsicum with stem. So that you have
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a small opening to fill. 2. Grind coconut, cashew nuts, groundnuts, jeera, til
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into a thick paste. It must not be too watery. 3. Now heat oil, golden brown
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finely cut onion add the masala and cook for 7-8 minutes. 4. Leave the masala to cool. 5. After masala
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is cool, fill capsicums with it completely. 6. In a hollow pan, add little oil and place the capsicums to
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cook. 7. Cover with a lid. As each side browns, place the capsicum accordingly so
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that the uncooked portion browns. 8. It's very delicious and can be eaten with chapathi.
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