This is a very delicious side dish for parata or roti. I just love this dish and here I will give you my version of stuffing the Capsicum. You can use any vegetable of your choice and follow this recipe. Soon I am planning to try stuff chicken in Capsicum, will update if it comes out well :)
A snap of the dish we are going to prepare
Now back to the topic, the ingredients I used to stuff the shimla mirch are as below.
Bell Pepper/Capsicum/Shimla Mirch - 2
Green chilli - 2
Ginger chopped - 1 small piece
Garlic cloves chopped - 3
Onion chopped - 1 small
Potato/Aaloo boiled and peeled - 1 Big
Tomato sliced - 1
Carrot chopped into very small pieces - 1 small
Turmeric Powder - 1/2 tsp
Chilli Powder - 1 tsp
Coriander Powder - 1 tsp
Salt - As required.
Oil - 3 tbsp
Fennel seeds - 1 tsp
Coriander leaves
Preperation:-
1. Cut the top of the capsicum and scoop out the centers very carefully. Remove al the seeds and clean it with water.
2. Mash the boiled potatoes and keep it aside. Also chop Onion, Green chilli, Tomatoes, Carrot, ginger and garlic.
3. Heat a kadai and add 1 tbsp oil into it. Add fennel seeds and allow it to sputter.
4. Add chopped onion, garlic, green chilli and ginger and saute for 2 minutes.
5. Once the onions are soft add carrot, mashed potatoes, tomatoes, salt, turmeric powder, green chilli powder, coriander powder and stir well. Allow it it cook for 3 minutes and switch off the flame.
5. Add coriander leaves to the prepared masala and allow it to cool for sometime.
6. Now take the cleaned capsicum and start filling the masala mix in it. Don not over fill the masala.
7. Now cover the capsicum with the top which we cut and removed in step 1. Take a thread and tie the top and the filled capsicum together so that the masala wont come out while cooking.
8. Heat a kadai with 2 tbsp oil and keep these stuffed bell peppers in it. Cover the kadai with a lid and cook in low flame for 5 minutes. Now turn the capsicum and cook till all the sides are cooked well. If you see that it is getting stuck in the kadai then add little more oil and cook.
9. Switch off the flame and serve hot with parata or roti.
Tips:-
Try to use small capsicum for this recipe as it will look good when you serve it. Here I have used medium sized as I didn't get small capsicums.
Add green peas, paneer etc to the stuffing to make this dish more tasty.
A snap of the dish we are going to prepare
Now back to the topic, the ingredients I used to stuff the shimla mirch are as below.
Bell Pepper/Capsicum/Shimla Mirch - 2
Green chilli - 2
Ginger chopped - 1 small piece
Garlic cloves chopped - 3
Onion chopped - 1 small
Potato/Aaloo boiled and peeled - 1 Big
Tomato sliced - 1
Carrot chopped into very small pieces - 1 small
Turmeric Powder - 1/2 tsp
Chilli Powder - 1 tsp
Coriander Powder - 1 tsp
Salt - As required.
Oil - 3 tbsp
Fennel seeds - 1 tsp
Coriander leaves
Preperation:-
1. Cut the top of the capsicum and scoop out the centers very carefully. Remove al the seeds and clean it with water.
2. Mash the boiled potatoes and keep it aside. Also chop Onion, Green chilli, Tomatoes, Carrot, ginger and garlic.
3. Heat a kadai and add 1 tbsp oil into it. Add fennel seeds and allow it to sputter.
4. Add chopped onion, garlic, green chilli and ginger and saute for 2 minutes.
5. Once the onions are soft add carrot, mashed potatoes, tomatoes, salt, turmeric powder, green chilli powder, coriander powder and stir well. Allow it it cook for 3 minutes and switch off the flame.
5. Add coriander leaves to the prepared masala and allow it to cool for sometime.
6. Now take the cleaned capsicum and start filling the masala mix in it. Don not over fill the masala.
7. Now cover the capsicum with the top which we cut and removed in step 1. Take a thread and tie the top and the filled capsicum together so that the masala wont come out while cooking.
8. Heat a kadai with 2 tbsp oil and keep these stuffed bell peppers in it. Cover the kadai with a lid and cook in low flame for 5 minutes. Now turn the capsicum and cook till all the sides are cooked well. If you see that it is getting stuck in the kadai then add little more oil and cook.
9. Switch off the flame and serve hot with parata or roti.
Tips:-
Try to use small capsicum for this recipe as it will look good when you serve it. Here I have used medium sized as I didn't get small capsicums.
Add green peas, paneer etc to the stuffing to make this dish more tasty.
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