Prepared Stuffed Capsicum with Indian dry spices !(Bharwa shimla mirch)

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Greetings!

Here in my today's blog I am sharing a vegetarian recipe of Stuffed Capsicum. There are many variations of making the Stuffed bellpepers. The fillings can be filled with paneer, corns and veggies.
I am sharing the recipe of the filling of boiled potato. This can be eaten with roti / chapati or as a side meal. We can use any kind of bell peppers like red yellow or the green one. The size can be meduim to small one. The recipe is very simple and I have used green Capsicum in my recipe. This lip smacking appetizer is served as lunch or dinner and it's great dish for surprise guests.

As we know Capsicum is good source of vitamin c and high in antioxidants and it enhance immunity. It also helps to reduce the cholesterol level.

So let's see how to make the Stuffed Capsicum

Serving for 4

*INGREDIENTS

•4 medium size Capsicum.
•8 meduim sized potatoes
•1-2 green chilies
• ½ inch peice of Ginger
•½ tbspn cumin powder
•½red chili powder
•½garam masala
•1 tbspn Salt and blacksalt
•½ dry mango powder
•1 tbspn mustard oil
•½ cup chopped fresh coriander leaves.
• cooking oil- 4 tbspn

you can use chopped onions and garlic cloves. I am skipping this as my inlawas don't eat onions and garlic**.

METHOD

1.take 4 meduim size Capsicum.

2.slit the Capsicum at the top as shown in the below pic and remove the seeds.

3.now boil potatoes.

4.Peel them.

5.And mashed them properly.

6.Add salt, black salt, cumin powder, dry mango powder, red chili powder, garam masala ,grated ginger and 1 tbspn mustard oil.
(You may use boiled peas, grated carrots and boiled corn kernels, cottage cheese for stuffing)

7.mix all the ingredients well.

8.add fresh chopped coriander leaves and mix once again.

9.Now filled the hollowed Capsicum with this prepared stuffings one by one.

10.Stuff nicely with enough stuffing and press lightly with fingers.

11.cover them with Capsicum head.

12.now in a kadhai or pan take oil and roast all the Capsicum. Sprinkle some salt too.

11.cover and cook for 10 to 15 mins on low meduim flame.

12.Check in between and turn the sides and cook the Capsicum well from all the sides.

13.when the Capsicum are soft and they will change in the color and shrinks little then it's done. then off the flame and transfer it in a serving plate.