Stuffed capsicum

#capsicum #stuffed #bengalgram #besan #steamed #lessoily

Ingredients: 8-10 small (about an inch sized) capsicums, 2 heaped tbsp of bengal gram flour i.e. besan, 2 tbsp oil, 2-3 tsp turmeric powder, 2 tsp red chilli powder, 3 tsp dry mango powder or amchur, 1 tsp asafoetida, 2 tsp mustard seeds, 1 tsp cumin seeds, 2 tsp fennel seeds, 3-4 tsp sesame seeds, 2 tsp garam masala,  1 tbsp freshly chopped coriander leaves for garnishing

Preparation Time: 25 min (serves 4-5)

Recipe:

1. In a pan, heat a tbsp of oil. Season it with mustard seeds, cumin seeds, fennel seeds, sesame seeds and asafoetida. Upon cracking, add besan (flour) to this and mix well. Keep the gas flame at low to medium and stir the flour intermittently for 3-4 minutes

2. In the meantime, scoop out the crown and the inner seeds of the capsicums with a pointed knife and keep aside.

3. Check on the flour mixture on the gas. Add all the spices to it and salt to taste. Mix well. Sprinkle little water so that the mixture is soft and can be held together. Cover with a lid to allow cooking and mixing of spices thoroughly for a minute or so. Ensure that the gas flame is low. Switch off the gas later.

4. Check on the flour mixture by pressing it with your fingers. It should be easily binding. Now, divide this mixture in number of portions = number of capsicums. 

5. Stuff the capsicums with these portions each and keep aside.

6. In a shallow pan, add a tbsp of oil and heat on medium flame. Now, carefully place the stuffed capsicums in the pan. Sprinkle a pinch of salt and cover with a lid. After half a minute, remove the lid and toss/ turn the capsicums gently. Cover with lid and repeat the process every half a minute. This would result in even cooking of the capsicums. 

7. when the capsicums' skin gets wrinkles and color changes, insert a knife to check if cooked well. If the knife can be pierced through easily, then bingo, the capsicums are ready!

8. Plate the capsicums and garnish with coriander! You may sprinkle some chaat masala if you like to enhance the tangy taste.You need not re-heat it while serving.

Tips: Stuffed capsicums go best as a side dish with Kadhi, pulao, puran poli or dashmi.