Stuffed Capsicum

Ingredients

• Capsicum: 2 big sizes
• Potato: 2 medium sizes
• Carrot: 1 medium size
• Oil: 2 tbsp (divided)
• Onion: 1 small size (chopped)
• Coriander powder: 1 tsp
• Garlic paste: 2 tsp
• Cumin powder: 2 tsp
• Coriander leaves: 1 bunch (chopped)
• Green chili: 1 piece (chopped)
• Red chili powder: ¼ tsp
• Turmeric powder: ¼ tsp
• Asafoetida: ¼ tsp
• Salt: To taste
• Cooked preparation: 4 pieces

Method

1. Chop all vegetables except capsicum and potato.
2. Cut the capsicums into halves and scoop out the insides.
3. Boil the potatoes and mash them.
4. Heat 1 tbsp of oil in a pan. Add asafoetida, chopped onion, and garlic paste. Sauté until golden brown.
5. Add chopped green chili, carrot, spices (coriander powder, cumin powder, red chili powder, turmeric powder), and salt. Stir well.
6. Add the mashed potatoes and stir-fry the mixture until the oil separates.
7. Fill the capsicum halves with the cooked vegetable mixture.
8. Choose one of the following cooking methods:
   • Baking: Bake the stuffed capsicums in an oven until cooked through.
   • Pan-frying: Heat 1 tbsp of oil in a heavy pan, cover it, and cook the stuffed capsicums on low heat until done.
9. Garnish with chopped coriander leaves and serve hot.

(Garden to Kitchen, Vigyan Prasar)

Also Read: Green Manchurian