Here is a new version of stuffed capsicum. Bored of usual veggies filled capsicum, try this Bengal gram onion and dried mango filled capsicum. Savor pleasure in every bite. Stuffed capsicum goes well with phulkas.
Capsicum / green bell pepper (shimla mirch) 4-5, stalk removed and deseeded
Bengal gram flour (besan) 1 ½ cup
Onion 2 large, finely chopped
Green chillies finely chopped 2 tbsp
Red chilli powder (lal mirch powder) 1 tsp
Salt to taste
Dried mango powder (amchoor) 2 tsp
Coriander powder (dhania powder) 1 tsp
Turmeric powder (haldi) ½ tsp
Garlic cloves 4-5, peeled and finely chopped
Asafetida (heeng) ¼ tsp
Cumin seeds (jeera) ¼ tsp
Mustard seeds (rai) ¼ tsp
Oil for cooking
Heat 2 tbsp of oil in pan; add cumin seeds, mustard seeds, and asafetida. Let it sputter, add in chopped garlic, onions, green chillies, sauté till the onions turn pink, add in gram flour, sauté for one minute.
Add in all the dry masalas, keep stirring till the ingredients get mixed well and the rawness of Bengal gram flour disappears.
Let this stuffing cool for a while. Once the stuffing cools fill it in the capsicum and keep aside.
Heat 3 tbsp of oil in shallow pan gently place the stuffed capsicum, cook evenly on all sides, over sim. Keep turning gently so that the stuffing doesn’t comes out, stuffed capsicum is ready.