Bharwa Shimla Mirch (Capsicums) !
Tried it for the first time and it turned out delicious. I had stocks of capscicums as I managed to get only those in the supermarket last week during the covid-19 lockdown😅
But on positive side, tried this yummy dish out 😁 It pairs well with rice as well as with Chapathi. For this recipe, preferably use small capsicums. I had of all colors and used all of them.
I adapted this recipe from one of my go-to-bloggers recipe page cookwithmanali. Click here for the original recipe link. Thanks to Manali mam 🙂
Bharwa Shimla Mirch
Stuffed Capsicums with burst of flavors.
Ingredients
Potato Filling
- 2 potatoes medium sized
- 1 tsp oil
- 1 tsp cumin
- 1 tsp fennel seeds
- 1 tsp crushed corainder seeds
- 1 onion big sized, chopped
- 1 tsp corainder powder
- 1/2 tsp garam masala
- 1/4 tsp chilli powder
- salt
- 1 tbsp corainder leaves
Stuffed Capsicums
- 3 capsicums small sized
- 2 tbsp oil olive oil preferably
Instructions
For Potato filling
- Pressure cook 3 potatoes with 2 cups of water for 4 whistles
- Peel off the skin and completely mash them.
- Saute 1 tsp oil, add 1 tsp cumin, 1 tsp fennel seeds and 1 tsp crushed corainder seeds.
- Then add 1 big chopped onion and fry it along with this mix.
- Then add the potato mash, 1 tsp corainder powder, 1/2 tsp garam masala, 1/4 tsp chilli powder, required salt and corainder leaves and mix them.
- Cook in low flame for 1-2 mins. The stuffing is done
Stuffed Capsicums
- Cut the top portion of the capsicum, remove the seeds inside as well as cut and make the bottom portion stable to stand on pan.
- Fill the potato filling inside them.
- Add 2 tsp olive oil in a non-stick pan, and roast them for around 15 mins in medium - low flame turning around the sides for a nice smoky flavor. It is done.
Notes
- If you have big capsicums, you can cut them in ring sizes, and do the same procedure.
- You can use this potato filling to make aloo paratha, masala dosa and what not 😀