Ingredients
Filling
1 tbsp oil.
1/4 tsp mustard seeds.
Few curry leaves.
250g onion cut finely.
½ a tomato.
½ tsp salt.
¼ tsp turmeric powder.
¼ tsp chillie powder (optional).
7-8 medium sized capsicums.
Gravy
1 tbsp oil.
¼ tsp mustard seeds.
Few curry leaves.
3 pods garlic cut finely.
¼ onions cut finely.
1 tomato cut finely.
½ tsp salt.
¼ tsp turmeric powder.
¼ - ½ tsp chillie powder.
½ tsp curry powder.
1½ cups thick coconut milk.
Method
Filling
Heat a pan and add the oil.
Add mustard seeds.
When it starts cracking add the curry leaves and fry for 30 seconds.
Add the onion, salt and turmeric powder and fry till onion becomes soft.
Add chillie powder and fry for 1 minute.
Add tomato and fry for a few minutes and take off the pan.
Slit the capsicum lengthwise. Do not slit fully.
Take out the seeds.
Add 1 – 1 ½ tbsp filling to the capsicum and tighten it well.
Do the same for the rest of the capsicums and keep aside.
Gravy
Heat a pan and add the oil.
Add mustard seeds.
When it starts cracking add the curry leaves and fry for 30 seconds.
add the garlic and fry for 30 seconds.
Add the onion and fry till onion becomes soft.
Add the tomatoes and fry for 1 minute.
Add salt, turmeric powder, chillie powder and curry powder and fry while mixing.
Add 1 cup water and allow it to cook in moderate heat.
After 10 minutes add the coconut milk and allow it to boil.
Add the stuffed capsicums and let it boil for 5-7 minutes in low heat.
If not enough salt you can add a little more according to your taste.
This is a very tasty dish with white rice.
ENJOY......................
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