Stuffed Bell Peppers
Ready In: 1 hr
Serves: 2
Ingredients
- 5 small bell peppers, washed
- 4 medium onions, peeled, washed and finely chopped
- 1 teaspoon garlic paste
- 4 tablespoons oil
- 1 teaspoon cumin powder
- 1 pinch asafoetida powder
- 4 teaspoons fresh coriander leaves, washed and chopped
- 2 teaspoons garam masala powder
- 1 teaspoon fresh curry leaf, washed and torn
- 1⁄2 teaspoon turmeric powder
- 1⁄2 teaspoon coriander powder
- 1 teaspoon tamarind paste
- 1 teaspoon grated jaggery
- 1 cup water
- salt
Directions
- Make 2 slits of one inch each on each of the bell pepper. Keep aside.
- Then, dry roast the peanuts on medium flame in a pan. Grind coarsely in a mixer.
- Now, prepare the stuffing. To do so, heat 4 tsps. of oil in a pan.
- Fry the cumin and asafoetida powders in it.
- Add onion, garlic paste and curry leaves.
- Fry till onions are lightly browned. Allow to cool.
- Put the fried onions and roasted powdered peanuts in it.
- Add all the masala powders, tamarind paste, salt, jaggery and 3 tsps. of chopped corriander leaves. Mix well.
- Stuff this mixture in the bell peppers.
- Heat the remaining oil in a vessel.
- Add the stuffed bell pepper one by one. Stir once, cover with a lid and fry for 1 minute.
- Add water. Allow to simmer for 8 minutes taking care it does not dry up.
- Garnish with corriander leaves. Serve hot with rotis or plain white Basmati rice. Enjoy!
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