Stuffed Capsicum

Capsicum whether greedn, red or golden yellow is a vegetable that looks good, tastes good and is very versatile. Used in salads, main courses, snacks and even as toppings on pizzas, puffs and other small eats adds a delicious flavour. Several parts of the country stuffed capsicums are also a delicacy, especially in vegetarian menues. From mince meat to panneer to green peas, soya bean, potatoes, cauliflower etc. are all used to make the simple capsicum a tastier and more wholesome dish. I am sharing below a simple and easy to make dish of capsicum stuffed with potatoe and onion stuffing.

Ingredients
4 - 6 medium sized fresh capsicums
3 medium sized potatoes (boiled, peeled and cut into tiny pieces
1 medium sized onion finely chopped
2 green chillies chopped
1 inch piece ginger finely chopped
1/2 tsp jeera (cummin seeds)seeds
1 tsp coriander powder
1/4 tsp turmeric powder
1/4 tsp amchoor powder
Salt to taste
3 tbsp oil
Few coriander leaaves finely chopped
Procedure
Wash and slit the capsicum vertically from top to bottom (just one slit. Heat a non-stick pan with 1 tbsp oil. Lower flame and put in the capsicum after draining out the water. Keep turning the capsicums around, so that they get evenly cooked on all sides and after 5 - 7 minutes, they are a little soft and golden brown. Remove from flame and keep aside the pan.
In a separate kadai, heat the remaining two tbsp of oil. When hot add jeera seeds, ginger and green chillies and allow to splutter. Now put in the chopped onion and cook on low flame for a few minutes till translucent. Add the chopped potatoes and dry spices, mix well and cook on low flame covered for 3 - 4 minutes. Add chopped coriander and turn off flame. Mix well and allow the mixture to cool.
Take the capsicums and fill in the potato mixture through the slit in each one slowly, so that you are able to fill up the whole capsicum with the potato mixture and bring the two ends together. Place all the stuffed capsicums on the non-stick pans. Cover with a fitting lid and allow to steam on low flame for about 10 minutes. Turn off the flame and serve hot on a plate decorated with tomato and cucumber slices. This preparation of capsicum goes very well with dal rice, curry rice or even just a pulao.