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Ingredients:
6 Baby/Mini Bell Peppers or 4 medium Bell Peppers (any colour is fine, I used orange coloured)
1 tbsp Oil
For Filling/Stuffing:
2 large Onions, grated (grated onion works best than chopped one)
¼ tsp Turmeric Powder
½ tsp Garam Masala (Optional)
1 tsp Coriander Powder
½ tsp Jeera/Cumin Powder
½-1 tsp Amchur/Dry Mango Powder
½ cup or small handful of Coriander Leaves
2-3 Green Chillies (Adjust acc to taste)
2-3 cloves of Garlic
½ inch Ginger (Optional)
Salt to taste
Method:
Slit
baby peppers on one side and remove its seeds and pith carefully
without breaking it. If using large peppers, then slice off their top
and remove its seeds and pith carefully.
Grind coriander leaves,
green chillies, garlic and ginger roughly without adding any water. Mix
this ground paste with grated onion, all spice powders listed and salt
to taste.
Stuff this onion mixture into bell peppers carefully. Make
sure that you don’t break bell peppers while stuffing by stuffing
little filling at time.
Heat oil in a deep pan. Carefully arrange bell peppers in a pan. Cover the lid and cook on a low to medium flame.
Toss
the bell peppers at regular intervals to make sure that they don’t burn
and stick to the pan. Make sure that the bell peppers are cooked from
all the side. On a whole, it took me around 15 minutes to cook these
bell peppers on a very low to medium flame.
Serve this delicious Dhaas Shimla Mirch with Chapatti or Rice and enjoy.
Other Stuffed Vegetables posted so far
Labels: Capsicum, Coriander leaves, Fresh from Farmer's Market, Onions, Sindhi Food, Stuffed