Ingredients
6 small capsicums
6 tsp oil
2 finely chopped onions
1 tsp mustard
1 sprig of curry leaves
1/2 tsp turmeric pdr
1 finely chopped tomato
Salt to taste
For the masala:
1/2 cup dry or fresh grated coconut
3 green chillies
5 garlic cloves
1/2 cup chopped coriander leaves
2 tsp jeera/ cumin seeds
2 tsp dry roasted and powdered gurellu / niger seeds (optional)
2 tblsp roasted peanut powder
1/2 tsp tamarind pulp
Procedure
Wash the capsicums, cut the stem and scoop out the seeds. Make cuts on it and keep aside
Grind coconut, green chillies, garlic, coriander leaves, jeera with little water
Transfer the masala to a bowl, add gurellu pdr, peanut pdr, tamarind pulp, and salt to it, mix well
Stuff this masala in the capsicum
In a thick bottomed Kadai heat oil, add mustard
Once the mustard starts crackling, add curry leaves, turmeric pdr, chopped onions
Saute onions till light brown, add the chopped tomatoes, turmeric pdr and cook they turn mushy
Place the stuffed capsicums, remaining masala paste, and 1/4 cup water
Cover with a lid and cook till capsicums are cooked
If you want gravy then add a little more water
Turn off the flame and serve hot with phulkas, jowar rotis.
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