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Friday 20 November 2020

Stuffed capsicum with gravy recipe | Bharwa Shimla Mirch | stuffed bell pepper in tomato gravy| ಡೊಣ್ಣೆ ಮೆಣಸಿನ ಕಾಯಿ ಎಣ್ಣೆಗಾಯಿ ಪಲ್ಯ

 


Ingredients :


  • 5 small capsicums (Simla Mirch)
  • 2  tablespoon cooking oil


For the filling :





  • 4 medium potato boiled and mashed
  • ½ cup carrot finely chopped
  • ½ cup onion finely chopped
  • 1 teaspoon finely chopped green chilli
  • 1 tablespoon finely coriander chopped 
  • 1 tablespoon ginger garlic paste
  • 2 teaspoon jeera ( cumin )
  • 2 teaspoon coriander powder
  • 2 teaspoon red chilli powder
  • 2 teaspoon garam masala powder
  • A pinch of haldi
  • 1 tablespoon oil
  • 1 tablespoon butter
  • Salt to taste


For the gravy: 





  • 4 chopped tomatoes 
  • 1 cup finely chopped onion 
  • 1 tablespoon garlic ginger paste
  • ¼ cup of cashew nuts
  • 1 teaspoon coriander powder
  • 1 teaspoon Kashmiri red chilli powder
  • A pinch of haldi
  • 1/2 teaspoon sugar
  • 1 tablespoon kasuri methi powder
  • ½ cup of cream ( optional )
  • 2 tablespoon butter
  • Salt to taste

Recipe video :





Procedure : 


  • Wash the capsicum and pat dry. Now cut the top stem of the capsicum and remove the seeds from inside. 
  • Sprinkle very little salt inside all around the capsicum and set aside.


Procedure for the gravy :




  • Heat 1 tablespoon butter in a pan.
  • Add cashewnuts, saute till they turn golden brown.
  • Add onion and saute for 2-3 minute.
  • Add garlic ginger paste and sauté for a minute.
  • Add tomatoes and cook till tomatoes turn soft and mushy.
  • Add sugar, salt, coriander, chilli, haldi and cook for a few minutes.
  • Cool the mixture and grind to a smooth paste.
  • Heat 1 tablespoon butter in the same pan, add the ground paste and simmer on low heat for 5 minutes after adding the water if required.
  • Add kasuri methi powder and garam masala powder and simmer some more.
  • And then add fresh cream and adjust the seasoning.


Procedure for the filling :



  • Heat oil in a pan.
  • Add cumin, then add onion and saute for 2-3 minutes.
  • Then add ginger garlic paste and saute for 2 minutes.
  • Add carrot and cook till half done.
  • Now add salt, haldi, coriander powder, red chilli powder, kasuri methi powder and garam masala powder and cook for few more minutes.
  • Add the mashed potatoes, mix everything well adjust water and saute for five more minutes.
  • Finally add the chopped coriander.
  • Let it cool.


How to proceed with sabzi :





  • Fill the stuffing in the prepared capsicums.
  • Heat 2 tablespoon oil in a pan. Place the capsicums and cook on low heat.
  • Carefully flip the capsicums to cook all around.
  • Cover and cook till soft but capsicums don't lose their shape.
  • Once the capsicums are cooked, turn off the heat.
  • Spread ¾th of the gravy on a serving dish and arrange the capsicums on it.
  • Pour the remaining gravy on the capsicums and serve with rotis and chapatis.