Monday, December 31, 2012

Stuffed capsicum with beetroot and potato filling

  • 6-7 Green capsicum
  • 2tbsp Oil
  • 1 cup Water
  • 2 cups Beetroot( boiled and grated)
  • 3 potatoes ( boiled and mashed)
  • 2 Green chillies ( chopped)
  • 10 Garlic clovesc(finely chopped)
  • 1 inch Ginger
  • 2tsp Kashmiri red chilly powder
  • 2tsp Garam masala powder
  • 2 Onion ( finely chopped)
  • 1tbsp Oil
Cooking Directions
  1. Wash and cut capsicum from the top,remove all the seeds and keep aside
  2. For the filling:
  3. Heat oil in a pan,add chopped ginger,green chillies and garlic and stir for a minute.
  4. Add chopped onion and saute till it changes to light pink colour.
  5. Now add chilly powder,garam masala powder and salt ,stir it well.
  6. Lastly add mashed potato and grated beetroot and stir it well with the masala.
  7. Cook for 5 minutes or until both the vegetables blends well with the masala and let it cool down a bit.
  8. How to proceed:
  9. Once the filling is cool down a bit ,start stuffing the capsicum with this filling.Fill all the cups and keep aside.
  10. Now add oil in a wide kadai or wok ,arrange all capsicum and slowly add a cup of water.
  11. Now cover it with a lid and cook on low flame for 15 -20 mins or until capsicum is well cooked(keep checking in between ,add water if needed)
  12. Garnish with coriander leaves and serve as a side dish


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