Potato Masala Stuffed Green Peppers

This is my second post from garden to kitchen to table! As I had mentioned in my previous post, we have quite a few veggies growing in our backyard. So today's recipe is stuffed green peppers or bharwan simla mirch. In India green peppers are often called as Simla Mirch or Capsicum.

Our first couple of peppers went bad while they were growing so we plucked them little early, so the size of peppers is not that big. Yet the size was perfect for stuffed peppers. In US it is impossible to get small green peppers, hence I decided to make this 'Bharwan Simla Mirch' with potato filling. We had some 8/9 small peppers, these are really small, almost size of Jalapeno.

If you have decent sized peppers then this recipe will give you the idea for masala stuffing and you might want to adjust the quantity of ingredients accordingly.

Let's get starated!

Ingredients

8 small green peppers

1 medium sized potato, boiled, peeled and mashed

1/2 small onion finely chopped

Few frozen and thawed green peas(just for color)

1 tbsp + 1 tsp oil

1/4 tsp cumin

pinch of asafoetida

1/4 tsp turmeric

1/2 tsp Ginger+Garlic Paste

Salt as per taste

1/4 tsp amchur powder/dry mango powder

1/4 tsp garam masala

1/2 tsp chhole masala

Around tablespoon of chopped cilantro

Method

Let's start with potato stuffing. Heat a teaspoon of oil in a pan add cumin seeds, add chopped onion. Let it turn translucent, next throw in ginger-garlic paste. Fry for few seconds. Next add asafoetida, turmeric, red chili powder, amchur powder, garam masala, chhole masala, salt. Mix everything together, add mashed potato. Mix everything together, give it a taste and adjust seasonings accordingly. Add half of the chopped cilantro and mix into stuffing. Now turn off the gas and let the stuffing cool a bit.

In the mean time, wash and clean peppers, cut the top part and remove seeds to create a cavity.

Once the stuffing is cool enough, stuff peppers with it.

Now heat a tablespoon of oil in the pan, add stuffed peppers, saute it and cook covered. Check every now and then to turn peppers upside down so that all of them cooks evenly.

It should take about 12-15 minutes to get them charred and cook nicely. Don't overcook peppers as they will get soft and mushy. Once done garnish with cilantro. Serve them as appetizer or with roti.

Comments

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