If you search stuffed capsicum recipe in the internet, you probably might get thousands of recipes. I have seen many stuffed capsicum recipes in many different recipe sites as well as blogs. But somehow I never tried any of them. It might be because I don’t like this vegetable. I buy it every time I go for shopping because my husband is a huge fan of it.
When I was chatting with our friend Vitz, he asked me if I have tried this stuffed capsicum. When I said I have never cooked it, he said his sister makes a very tasty stuffing of gram flour(besan) and it tastes awesome. From the day he told that, I kept on asking him to send this recipe. Though he sent it long back, I never tried it so far, even though I had picked up capsicums during my each shopping spree thinking of making this dish. Finally I tried it. It came out so good that even I took a second serving. The stuffing overcomes the strong flavor of capsicum. In all it was a great tasting dish. Thanks Vitz for the recipe.
4 big capsicums
3/4 cup chopped onion
3-4 tbl spn gram flour (besan)
1/2 tea spn chili powder
A pinch turmeric powder
3-4 curry leaves
1/2 tea spn tamarind extract or thick juice of 3-4 tamarind pieces
1/2 tea spn jaggery
A pinch asafoetida
1 tbl spn grated coconut
Cut capsicums into two pieces vertically.
Dry roast gram flour on a low heat till a nice aroma comes out, this was not there in original recipe, but I roasted flour to avoid any raw taste. Take out from heat.
Mix all ingredients, except oil and capsicum. Stuff the mixture into capsicum. (no need to add any water for stuffing).
Heat oil in a heavy bottomed or non stick pan and place the capsicums on it. Cover the pan with a tight lid. Cook on low/medium flame for around 15-20mins.
Serves : 3-4
Preparation time : 30mins