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.