Stuffed Capsicum / Bharva Shimla Mirch

Stuffed capsicum is a popular Punjabi dish. Stuffed vegetable dishes are quite popular in India like stuffed bhindi / okra, stuffed karela/ bitter gourd etc. For this dish you can use the red, green or yellow bell peppers or you can use all the three varieties together. For my dish I am using the green one.

Capsicum is stuffed with spicy potato filling and served with simple and hot Gravy!!!

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Stuffed Capsicum / Bharva Shimla Mirch
Prep time             : 10 minutes
Cooking time      : 20 minutes
Total time            : 30 minutes
Servings     : 4
Category    : Side dish
Cuisine       : Indian
Ingredients:
4-5 Medium size capsicum
4 Potatoes
1 Cup chopped onion
2-3 Green chilies chopped
1 Teaspoon finely chopped ginger
0.5 Teaspoon turmeric powder
1 Teaspoon red chili powder
1 Teaspoon coriander powder
1/4 Teaspoon Amchur powder/ Dry mango powder
0.5 Teaspoon garam masala powder
1 Teaspoon cumin seeds
2.5 Tablespoon oil
Cilantro
Salt to taste
Preparing and stuffing:
  • Pressure cook potatoes until soft, peel the skin and mash it slightly. Keep it aside.
  • In a pan heat oil and add cumin seeds. When it sizzles add onions, green chilies, chopped ginger and salt. Sauté till translucent.
  • Now, add mashed potatoes, turmeric powder, red chili powder, coriander powder, garam masala, amchur powder, cilantro and salt if needed. Mix every thing well.
  • Cook on low flames for 4-5 minutes stirring in between and the stuffing is ready.
  • Put off the flame and let it cool down for five minutes.

To make stuffed capsicums:

  • Slice off the tops of the capsicum and scoop out the seeds inside carefully and fill it with the potato stuffing.

Method for cooking:

  • Heat oil in a pan and add a pinch of turmeric powder and salt.
  • Place the stuffed capsicums upright in the pan. Cover it and cook for about 5 minutes on a low flame.
  • Check often after every 5 to 6 minutes and keep on changing the sides of the capsicum, so that all sides are cooked well. Check and turn the sides and cover the pan again.
  • The capsicum will get golden and wrinkled.
  • Continue to check, change the sides and then cover again till the capsicums are cooked well.

Serve hot!!

 

 

 

 

 

 

 

 

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