Stuffed Capsicum (bharva shimla mirch)

Stuffed vegetables add charm to your dinning table! Though preparation takes slightly longer time, but the end result is really really good. Stuffing can be done with boiled potatoes, paneer, roasted gram flour or simply with some spices of your choice.

From my childhood, I had always liked boiled potatoes filled stuffed capsicum a lot. I have experienced that the taste of capsicum is not much appreciated by everyone, but if you serve it in stuffed form, people really like it. After our marriage, in Chennai Manish and I had invited some of  his colleagues at home and I had cooked stuffed capsicum and I remember that everyone liked it a lot!
In Bangalore also my dear friend Padmaja had called me once to her house to cook stuffed capsicum, so that she can see the entire process.

Not exaggerating, but my mother-in-law also very much likes stuffed capsicum prepared by me. Once I packed for her when they were going back to Jaipur from Bangalore and got rave reviews.

So now you have enough reasons to give stuffed capsicum a try……

Ingredients :

Green Capsicum

Potatoes

Finely chopped green chillies

Oil

Spices: salt, red chilli powder, dry mango powder(amchoor), garam masala, asafoetida(hing) and turmeric powder.

Process :

Boil potatoes in pressure cooker. Never let potatoes become over boiled where they get a big crack in between – this way water seeps in and they become soggy.

IMG_20171208_081848506.jpg

Keep boiled potatoes in a strainer so that all water seeps out.

IMG_20171208_084854162_BURST000_COVER.jpg

Peel potatoes and once they cool down, add all spices, mash them and mix everything together.

IMG_20171208_091418890.jpg

 

IMG_20180324_085040698.jpg

Heat a pan and add 1-2 spoons of oil and add ready mix of boiled potatoes. Keep on turning them upside-down from time to time to avoid potatoes sticking to the pan. Don’t add too much oil here as we just have to roast them lightly for 10 minutes.

IMG_20171208_092117142.jpg

Potatoes will stick to the pan as we have added only couple of spoons of oil. To avoid this use small pan support – it’s very helpful in slow cooking.

IMG_20171208_101244433.jpg

Once they are done, let them cool down.

IMG_20171208_095636866.jpg

Wash and dry capsicum. Always buy  vertically shaped small sized capsicum for preparing stuffed capsicum. With vertical shape,  it’s easy to deseed them.

IMG_20171208_092621418.jpg

To remove seeds, make a vertical cut.

IMG_20171208_095718109.jpg

Fill in the prepared potato filling. Don’t stuff too much filling, otherwise while cooking it will start seeping out.

IMG_20171208_101213811.jpg

Heat the pan and add 4-5 spoons of oil, spreading all over the pan. Next, place all the stuffed capsicums and cover the pan.

IMG_20171208_101232686.jpg

Stuffed capsicum should be cooked on sim heat, so you can use small pan support again.

Keep on turning them upside-down till they are tender from all sides and done.

IMG_20171208_103354811.jpg

Serve with roti, plain paratha or rice.

IMG_20171208_151716349~3.jpg

IMG_20171208_151908577~3.jpg

 

Stuffed Brinjals/Eggplant/Aubergines

 

Are you bored of cooking plain brinjal vegetable? Try them in stuffed form….. you will sure start liking this vegetable again!!!!! With plain paratha, roti or side dish for rice, stuffed brinjal will enhance the flavor of your meal!!!
(Pardon the picture quality of ready stuffed brinjals, had guests in the house and I was feeling awkward to take pictures at the right frame).

Ingredients :

Small size brinjals
Oil
Spices : coriander powder, red chilli powder,turmeric powder  salt, a pinch of asafoetida (hing), garam masala, dry mango powder (amchoor), grinded fennel seeds(kuti hui sauf)

Process :

Wash and dry brinjals.

 

IMG_20180418_181608153_BURST000_COVER_TOP.jpg

Now collect all spices in a bowl and add one or two tsp oil in it and mix everything together.

IMG_20180202_102545698.jpg

 

 

Cut brinjal horizontally and vertically – But make sure not to cut all the way, that is from end-to-end.

IMG_20171223_194457968.jpg

 

 

Fill in little quantity of spices mix in the gaps – both horizontally and vertically.

IMG_20180202_102644178.jpg

 

 

Heat one non stick or heavy bottomed  pan and pour 4-5 spoons of oil in it. Place all spices filled brinjals in it.

IMG_20171223_194330111.jpg

 

 

Reduce the heat to sim, cover the pan and let them cook on sim flame

IMG_20180418_183337200.jpg

 

 

Keep on turning  brinjals upside down for even cooking till they become tender from all sides.

IMG_20171223_203808752.jpg

 

 

Serve with roti, nan, plain paratha or rice!

 

IMG_20180418_204353456~3

IMG_20180418_204419277~2.jpg