Stuffed Capsicum

Fresh green capsicum stuffed with a simple filling of grated coconut and coarsely ground peanuts n mild spices. This is a dish which totally retains all the flavours and textures of capsicum. Slightly cumbersome to prepare but is a nice change from the usual 'Bhaji' made from capsicum... Works best with the green capsicum but you can also experiment with red or yellow peppers.

INGREDIENTS FOR THE STUFFING : (For 4 medium sized capsicums)

Freshly grated coconut   1 bowl

roasted and coarsely ground peanuts (Shengdana kut)   1 Bowl

Sugar                      2 tsp

Red chilli powder    2 to 4 tsp (Adjust as per taste)

Salt to taste 

METHOD TO PREPARE THE STUFFING :

1. Simply mix well all the ingredients for the stuffing and keep aside.

TO STUFF THE CAPSICUM:

1. Besan (Gram flour)  1 bowl

2. Salt to taste.

METHOD :

1. Make a thick and sticky paste of the gram flour , salt adding very little water.

2. This paste will be used to glue the tops of the capsicum once it is stuffed.

3. Chop off the top of each capsicum but retain it as we need to seal the capsicum again after stuffing .

4. Clean the insides of each capsicum. Remove seeds.

5. Fill each of the capsicum with the stuffing prepared above. Fill as much as possible pressing the stuffing in a little as you fill.

6. Carefully apply the besan or gram flour paste to the edge of the capsicum.

7. Similarly apply the paste to the edge of each chopped top of the capsicum.

8. Fix each top on the stuffed capsicum so as to seal it (Preferably fix the respective tops to the original capsicum from which you chopped it) This ensures proper sealing.

9. Once all the capsicums are sealed add water to the remaining paste to make it of pouring consistency. Keep aside.

TO PREPARE THE BHAJI 

INGREDIENTS FOR TADKA (PHODANI)

Oil 4 Tbsp (Yes a little more oil is required for this)

Mustard seeds 1 tsp

Asafoetida (Hing) powder 1/2  tsp

Turmeric powder    1/2 tsp

METHOD :

1. In a Wok or Kadai , heat the Oil.

2. Once the Oil is hot, add the mustard seeds. 

3. Add the hing and turmeric powder once the mustard seeds crackle .

4. Carefully place the sealed capsicums on this Oil. (as shown below)

                         

5. Pour the watery gramflour paste all over these capsicum.

6. Keep covered and let it cook over steam on Low flame.

7. Once the watery gram flour paste at the bottom turns a little brown and crisp (Khurpudi) in Marathi then carefully try to invert the entire capsicum and flour layer.

8. Cook again for a few minutes.

9. This delicate to prepare but delectable capsicum accompaniment is ready.

10. Serve hot with Poli, Roti, Phulka or steamed rice.