Stuffed Capsicums with Tomato Gravy

Whenever you think of cooking something stuffed, one of the first things that comes to your mind is Stuffed Capsicums, also called Bell Peppers or Shimla Mirch. So naturally, that was what came to my mind too. I had eaten this dish at a friend's place years ago (I don't even remember how it tasted anymore!) and since then I had thought of making my own variation someday. Capsicums are not only colorful and pretty to look at, they are also rich in Vitamins A and C, are low in fats, and are a significant source of iron, zinc and thiamine! And what better way to enjoy these delicious peppers than in the form of Stuffed Capsicum Baskets with Sauce!! Here's my recipe for Indian style Stuffed capsicums. The smell and taste is sure to sweep you off your feet!!

Ingredients

For the Stuffing
4 medium-sized red or green capsicums
4 medium-sized potatoes
1 large onion
1 cup shredded or grated cheese
1 cup boiled peas
2 tbsp bread crumbs(optional, good for binding)
1 tbsp ginger-garlic paste (optional)
2 tbsp salt (or add to tatse)
1 tbsp sugar
2 tbsp lemon juice
1 tbsp each of garam masala, turmeric powder, red chilli powder and dhana-jeeru powder
1/2 cup chopped cilantro

For the Sauce
6-8 large tomatoes- chopped
1 cup chopped onion
1/2 cup shredded coconut
4-5 garlic cloves
2 tbsp lemon juice
1 tbsp sugar
2 tsp salt
2 tbsp oil
1 tsp each of mustard and cumin seeds
1 cup water

Method
For the tomato sauce, heat the oil in a small pan, add the mustard and cumin seeds and allow to splutter. Now add the onions and fry then till they turn golden brown. Add all the remaining ingredients and saute for 2-3 mins. Allow this mixture to cool and then blend well with the water in a grinder to make into a smooth paste or sauce.

Take the capsicums, remove their tops and clean the inside to remove seeds and the white edges. You can use the entire capsicum bowl for the stuffing, or cut it lengthwise to make 2 containers out of each capsicum. This might be easier if you are going for individual servings.

Boil the potatoes and peas and mash them together with the bread crumbs. Now combine all the remaining ingredients for the stuffing except cheese and onions. Take a little oil in a pan, saute the onions and then add them to the filling mixture. Add a tsp of sauce to each capsicum shell, then add the filling, layer agian with sauce and finally add the cheese on the top. be liberal with the sauce as lack of it could make your capsicum very dry.

Arrange the stuffed capsicum shells in a baking tray. Now apply a layer of oil to the outside of each capsicum with a brush or your finger and bake in an oven at 250 degrees for 15-20 mins, or until they are cooked and start giving out an aroma.

Remove from oven, the slowly transfer the Stuffed Capsicums to a serving dish, garnish with chopped coriander and pour the remaining tomato gravy all over and around it. Serve hot with Parathas or Rice!!

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