Thursday, February 13, 2014

Stuffed Capsicum ~ Coconut Based

Stuffed Capsicum is a recent try in my kitchen. I noted this recipe (long time back) from a Konkani cook book written by Jaya V Shenoy. I did not want to try this recipe until I found small sized capsicum (green bell peppers). Finally I was able to find them in Farmer's market last week. This recipe instantly popped in my mind and hence bought a bunch of these.

The stuffing is similar to the masala in this post with slight variations. It is mild yet very flavorful and yummy. We really enjoyed it a lot and I am glad I found baby bell peppers :-)

  • Green Bell pepper/Capsicum, small sized - 5
  • Onion, medium sized- 1/2
  • Grated coconut, fresh/frozen - 1 cup
  • Roasted red chillies- 6-7
  • Tamarind- A small ball (gooseberry sized)
  • Coriander seeds- 1 1/2 tsp
  • Methi/ Fenugreek seeds- 1/4 tsp
  • Jaggery- 1 tsp
  • Oil - 2 Tbsp
  • Mustard seeds- 1tsp
  • Curry leaves - Few
  • Salt- To taste


Wash the capsicum and pat them dry. Then chop off the stalk (if any). Next step is to remove the seeds and make space for the filling. Using a sharp knife start cutting it at the top along the surface until it reaches 3/4 th the distance. Then slowly lift it (without breaking) and remove the seeds. After cleaning it should look like this-

Once done, continue with the rest of the capsicum.

For the Stuffing - Fry coriander seeds and fenugreek seeds in 1/2 tsp of oil, until it turns light brown. Allow it to cool on a plate. 

Now grind grated coconut, roasted red chillies, tamarind, jaggery, salt, roasted coriander seeds and fenugreek seeds, to get a semi coarse mixture. Add little water so that all the things come together (Don't grind the stuffing very fine). Transfer it into a bowl.

Now add the chopped onion to the ground mixture.

Mix it well. Now add a portion of this into one of the capsicum.

Continue with the rest of them (I was left with little extra stuffing).

Now take a wide pan and start heating oil. Once hot add mustard seeds. After they splutter add curry leaves. Then start keeping the stuffed capsicum one by one. Add the remaining stuffing in the oil and sprinkle little water just enough to cook.

Close it with a lid and allow them to cook on a low - medium flame for 30 - 35 minutes. Keep turning the peppers (capsicum) every 8- 10 minutes so that they get cooked on all sides (Turn the capsicum carefully so that the filling doesn't come out).

Stuffed Capsicum is ready!!

Serve it hot along with rice and dal or with rotis. Above measurement serves two people.

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