Stuffed Bell Peppers ( Capsicums ) Masala

Ingredients

Bell peppers : 5
Onion : 1
Groundnuts : 1 cup
Coriander seeds : 1 tbsp
Grated Coconut : 2 tbsp
Cloves : 3 or 4
Cinnamon stick : 1 inch piece
Ginger garlic paste : 1 tsp
Green chillies : 2 or 3
Dry chilli 1 or 2
Tamarind : small lime size ball
Turmeric Powder : 1/4 tsp
Oil : 3 tbsp
Grated Jaggery : 1tsp
Salt to taste

For Stuffing

Potatoes : 2
Onion : 1
Few curry leaves
Red Chilli Powder : 1/2 tsp
Mustard seeds : 1/4 tsp
Chana dal : 1/4 tsp
Urad dal : 1/4 tsp
Oil : 1 tsp

Method

Potato Stuffing :

Wash, cube and pressure cook the potatoes for 3 whistles and allow it to cool. Now peel and mash the boiled potatoes with fingers or masher and keep it aside. Heat one tea spoon of oil in a pan and add mustard seeds, chana dal, urad dal. When they start to splutter add curry leaves and onion pieces and fry them. When the onions turn light brown, add mashed potatoes, salt and red chilli powder and mix well. Let it cook for 2 to 3 minutes and turn off the flame. Stuffing is ready.

Gravy :

Heat one tea spoon of oil in a frying pan. Add and fry the groundnuts , coriander seeds, cloves, cinnamon stick and finally red chilli to golden brown color. Turn off the flame and let it cool completely. In the same pan add another tea spoon of oil and add the onion pieces, green chillies and fry for 5 to 6 minutes. Finally add the grated coconut and fry for a few minutes. Remove from the flame. When it cools down, add tamarind, salt, grated jaggery, Fried groundnuts, ginger garlic paste, turmeric and grind into a smooth paste using little water.

Wash and cut the top of the bell pepper and remove the seeds. And stuff them with the stuffing curry and keep them aside. Heat oil in a vessel and place the stuffed bell peppers, gravy paste and one cup of water. Mix well, cover with a lid. Let it cook completely. Remove from the heat and serve hot with steamed rice.