*Stuffed Capsicum (Bharwa Shimla Mirch)* 🫑🍴
A delicious and healthy dish where capsicums are stuffed with a flavorful potato filling and cooked until soft and tender. Best enjoyed with roti, paratha, or steamed rice.
📝 *Ingredients*
*For the Filling:*
➡️ 3 medium capsicums (green, red, or yellow)
➡️ 2 large boiled potatoes (mashed)
➡️ 1 small onion (finely chopped)
➡️ 1 green chili (finely chopped)
➡️ 1 tbsp ginger-garlic paste
➡️ 1 tbsp oil or ghee
➡️ ½ tsp cumin seeds
➡️ ½ tsp turmeric powder
➡️ 1 tsp red chili powder
➡️ 1 tsp coriander powder
➡️ ½ tsp garam masala
➡️ 1 tbsp lemon juice or ½ tsp amchur (dry mango powder)
➡️ Salt to taste
➡️ Fresh coriander leaves (chopped)
*For Cooking:*
➡️ 1 tbsp oil or ghee
🍳 *Instructions*
*Step 1: Prepare the Capsicums*
Wash and pat dry the capsicums.
Cut off the tops and carefully remove the seeds.
Keep aside.
*Step 2: Make the Filling*
Heat oil in a pan and add cumin seeds.
Once they splutter, add chopped onions and sauté until golden.
Add ginger-garlic paste and green chili, cook for 30 seconds.
Mix in turmeric, red chili powder, coriander powder, and salt.
Add mashed potatoes and mix everything well.
Stir in lemon juice or amchur and fresh coriander.
Turn off the flame and let it cool slightly.
*Step 3: Stuff the Capsicums*
Fill each capsicum tightly with the prepared mixture.
*Step 4: Cook*
*Pan Method:*
Heat oil in a pan, place stuffed capsicums, cover, and cook on low flame for 10-12 minutes.
Turn occasionally until all sides are cooked and slightly golden.
*Oven Method:*
Preheat oven to 180°C (350°F).
Brush capsicums with oil and bake for 20-25 minutes until tender and slightly charred.
🌟 *Serving Suggestions*
Serve hot with roti, paratha, or dal-chawal.
Add grated cheese on top before baking for a fusion twist.
Garnish with coriander and a squeeze of lemon juice for extra freshness.
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