Recipe: Stuffed capsicum with tomato gravy serves 4-5 4 medium sized capsicums For the stuffing 1 cup chopped mixed boiled vegetables 1/2 cup crumbled paneer 1/2 tsp cumin seeds 1/2 tsp chilli powder 1/2 tsp finely chopped green chillies 2 tbsp chopped coriander powder 1 tsp oil salt to taste For the gravy 2 cups chopped tomatoes 1/2 cup sliced onions 1 clove of garlic chopped 1/2 tsp grated ginger 1 stick of cinnamon 2 cloves 1/2 tsp cumin seeds 1/2 tsp chilli powder 1/2 tsp cornflour mixed with 1/2 cup water or milk 2 tsp oil salt to taste 1/2 tsp oil for greasing Method Cut the tops of the capsicum and scoop out the centres. Drop the shells in boiling water for a few minutes, drain and keep aside. For the stuffing Heat the oil in a non-stick pan and fry the cumin seeds till its golden brown. Add all the remaining ingredients and cook for a few minutes. Keep aside. For the gravy Combine the tomatoes, onions,garlic, ginger, cinnamon and cloves with ¾ cup of water and cook over a slow flame till the tomatoes are soft. Allow to cool completely, remove the cinnamon and cloves and discard them. Blend the mixture into a smooth purée. Keep aside. Heat oil in a non-stick pan and add the cumin seeds. When they crackle add the puréed tomato mixture, chilli powder and salt and simmer for 5 to 7 minutes. Add the corn flour mixture and simmer for a couple of minutes again. Keep aside. How to proceed Stuff the capsicum with the stuffing. Arrange them on a greased baking dish. Pour the boiling gravy on top. Bake in a hot oven at 200°C (400°F) for 10 minutes. Serve hot. Happy cooking! Roopa
Thanks roopa, I was searching for this recipe , I'll definitely going to try this recipe. Could you please post some photos? Siviya
