I hate the smell of capsicum. It smells yucky and it tastes yucky. But when cooked, it tastes like one of the best things in the world. Generally people chop capsicum and prepare it with potatoes. However, if you want to serve a special dish and are not unwilling to put in a little extra hard work, stuffed capsicum is your best ally.
Preparation Time – 40 mins
Servings – 4 people
4 small-to-medium sized capsicums
1 tblsp cumin seeds
A pinch of hing
Salt to taste
Red chilli powder to taste
1 tblsp Mango powder
1 tblsp Haldi
2 tblsp Dhaniya Powder
Cut off the head of each capsicum and scoop out the insides. Wash the capsicums and steam for 5 minutes so that they blanche a little. Cooking time will significantly decrease.
Boil the potatoes and peel off the jackets. Mash them and mix in salt, red chilli powder, mango powder, handi and dhaniya powder. Heat 2 tblsp oil in a pan and add cumin seeds and hing. When the cumin seeds start to splutter, add potato mash and cook it properly.
Half – Fill each capsicum with potato mash. Place one cashewnut and two raisins in the middle and stuff the rest of the capsicum with potato mash. Heat 2 tblsp of oil in a pot and place the capsicums in it. Cover the pot and let the capsicums cook. Keep turning them so that they do not get burnt. If a side turns black, do not worry. Just scrape it off before serving.
Tip: Large capsicums can also be used. Prepare the usual way till stuffing the mash but when cooking the stuffed capsicums, cut them in half right down the middle before putting them in the pot.