- Capsicums - 4 [ medium sized ]
- Green chillies - 2 [ finely chopped ]
- Onions - 2 [ finely chopped ]
- Paneer - 50 gms [ grated ]
- Cashewnuts - 6 to 7 [ broken ]
- Raisins - 6 to 7
- Cumin seeds - 1 tsp
- Potatoes - 4 to 5 [ boiled and mashed ]
- Dry mango powder [ amchur ] - 1 / 2 sp
- Salt - as required
- Turmeric powder - 1/ 2 sp
- Red chilli powder - 1 1/ 2 sp
- Garam masala powder - 1 tsp
- Oil - 3 tblsps
- Fresh coriander leaves - little
- Tomato - 1
Method :
Wash capsicums, slice off thinly from the top and remove the seeds to make it hollow. Similarly slice off thinly from the bottom so that the capsicums stand steady in kadai. Then take one kadai , heat oil season with cumin seeds, cashewnuts, raisins, chopped onions, green chilli, and fry till onions become transparent. Add mashed potatoes, grated paneer and mix well. Then add salt, turmeric, red chilli powder, amchur, garam masala powder and coriander leaves. Mix all together well and keep aside. Divide this mixture in to 4 portions and stuff in to the prepared capsicum shells. Keep the same kadai on the gas heat 2 sps of oil and place the capsicums on the kadai. Fry in lower flame till it become brown in colour. Remove from the gas and keep on the serving plate. Cut the tomato into 4 pieces, remove the seeds from tomato and fry in the oil till it become soft, and keep along with stuffed capsicums. It goes well with roti, and parathas. Garnish with fresh coriander leaves.
