STUFFED CAPSICUM

STUFFED  CAPSICUM

8 medium sized capsicums

For the stuffing

1 cup chopped mixed boiled vegetables

1/2 cup crumbled low fat paneer (cottage cheese)

1/2 tsp cumin seeds (jeera)

1/2 tsp chilli powder

1/2 tsp finely chopped green chillies

2 tbsp chopped coriander (dhania)

1 tsp oil

 salt to taste

For the gravy

2 cups chopped tomatoes

1/2 cup sliced onions

1/4 cup chopped red pumpkin (bhopla / kaddu)

1 clove of garlic (lehsun), chopped

1/2 tsp grated ginger (adrak)

1 stick of cinnamon (dalchini)

2 cloves (laung / lavang)

1/2 tsp cumin seeds (jeera)

1/2 tsp chilli powder

1/2 tsp cornflour mixed with 1/2 cup low fat milk

2 tsp oil

 salt to taste

Other ingredients

1/2 tsp oil for greasing

1.Cut the tops of the capsicum and scoop out the centres.

2.Drop the shells in boiling water for a few minutes, drain and keep aside.

For the stuffing

1.Heat the oil in a non-stick pan and fry the cumin seeds for 1 minute.

2.Add all the remaining ingredients and cook for a few minutes. Keep aside.

For the gravy

1.Combine the tomatoes, onions, red pumpkin, garlic, ginger, cinnamon and cloves with ¾ cup of water and cook over a slow flame till the tomatoes and pumpkin are soft. Allow to cool completely, remove the cinnamon and cloves and discard them.

2.Blend the mixture into a smooth purée. Keep aside.

3.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.

4.Add the corn flour mixture and simmer for a couple of minutes again. Keep aside.

How to proceed

1.Stuff the capsicum with the stuffing.

2.Arrange them on a greased baking dish.

3.Pour the boiling gravy on top.

4.Bake in a hot oven at 200°C (400°F) for 10 minutes.

                   5.Serve hot.
Rajappa
2-8-2014