Monday, November 16, 2009

Stuffed Capsicum (bell pepper)Curry

I went to a lot of Diwali dinners this year, with different sets of friends, and in some local community dinner. At one of the dinners, we had a stuffed vegetable curry, which was awsome. They used three vegetables such as cucumber, tomato and capsicum, which were sutffed with spicy potato stuffing. Since then I wanted to try making it at home. I personally didn't like stuffed cucumber and tomatoes, so I made my version only with stuffed capsicums.

Here is what I used to make the subzi:

3 Small Capsicums (Bell Pepper, any color should work, I used Green).
Salt to taste
½ teaspoon Butter or Ghee

2 medium Potatoes
Salt to taste
½ Cup Mixed Vegetable (Corn Kernels, Peas, Carrots)
1/8th Teaspoon Turmeric Powder
4 Green Chilies (finely chopped)
1/2 Teaspoon Garam Masala (or less per your taste preference)
½ Teaspoon Amchur Powder
½ Teaspoon Jeera
1 Teaspoon Oil
½ Medium size Onion (Finely Chopped)

2 Teaspoon Oil
1 Small or 1/2 Medium size Onion
3 Medium Tomatoes
1/4th Cup Cashews
1 inch Cinnamon Stick
2-3 Cloves
½ Teaspoon Garam Masala
1/4th Teaspoon Turmeric Powder
1 Teaspoon Red Pepper Powder
2 Teaspoon Dhaniya Jeera Powder
1/8th Teaspoon Cardamom Powder, or 5-7 Cardamom Seeds
1/8th Teaspoon Nutmeg Powder (optional)
1/2 Cup Water or More as Required

Before making the subzi, I should let you know that this is a very filling dish. If you are using small or medium sized capsicum, count one per person. If you are using big capsicums, count ½ capsicum per person.

Pressure cook the potatoes for 5-6 whistles and let it cool. Meanwhile, wash and clean the capsicums. Carefully cut the stem and remove seeds. Do not throw away the tops; instead remove the stem and chop the tops into small pieces. We will use them in our curry.

Fill a deep bowl with water, add some salt, add the capsicums and boil on medium heat for 10-15 minutes or until the capsicum skin becomes a little soft. Do not over boil the capsicum. It should retain its shape after boiling. Take off the heat, remove from water. Drain all the water that might have entered the hollow portion and keep aside.

Stuffing: Now mash the potatoes and keep aside. Heat some oil in a kadai (pan), add the cumin seeds. Once the seeds start to splutter, add the chopped onion and some salt. Cook until the onion turns translucent. Then add the frozen veggies, garam masala, and turmeric powder. Cook for 5-6 minutes then add to the potato mixture. Now add the amchur powder and chopped green chilies and mix well.

Carefully stuff the capsicums with the potato stuffing making sure not to break it.

Heat a non stick pan on low flame. Melt some butter and cook the capsicum rotating the sides, until all sides are cooked to golden brown color.

Now for the Gravy:

Grind the onion and cashews to a smooth paste. Now separately grind the tomatoes to a smooth paste.

Heat some oil in a kadai. Add the cinnamon stick and cloves and cook for a minute. Now add the onion and cashew paste and cook on low flame until the paste looses its pink color and starts turning slightly brown. Now add the pureed tomatoes, salt, garam masala, dhaniya jeera powder, red pepper powder, and turmeric powder. Add water to get the consistency of your preference. Cover with a splatter (mesh) and cook for 15 minutes stirring occasionally. Garnish with chopped cilantro (optional). The gravy is ready.

There are two ways you can serve this subzi.

1. Add the cooked capsicum to the gravy and cook for 2-3 minutes and serve hot with roti, naan or paratha.

2. (My preference). Put a stuffed pepper in the center of a dish. Pour the gravy over it and serve hot with roti, naan or paratha.

Thank you for visiting Food Garden and Fun. I would love to hear from you. I appreciate your time to leave feedback and help me improve this blog.

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