Dinner · Raat jo Khado
Bhareliyoun Foffa Mirchiyoun
Stuffed green capsicum
Green capsicums (peppers) are slit at the top, deseeded and packed with a spiced mashed-potato stuffing, then cooked whole in a little tempered oil with a dusting of gram flour, covered, on a very low flame. A dry, tikho-khatto (spicy-tangy, from red chilli and mango powder) vegetable, eaten hot or cold, cut into pieces.
Ingredients
Make
Main
For the stuffing
For cooking
Method
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Wash the capsicums, cut a slit at the top, remove the seeds and keep them aside.
Make the stuffing. Boil, peel and mash the potatoes. In a separate bowl, mix the chopped green chillies, ginger and coriander leaves, the red chilli powder, mango powder, coriander powder and salt into them.
Fill each capsicum neatly with this stuffing, pressing it in tightly with your palm, and keep aside.
Heat oil in a kadai (or a dekchi, a cooking pot), add the mustard seeds and let them splutter. Add all the stuffed capsicums, sprinkle over a little salt and chana atta (gram flour), mix well, cover and let them simmer on a very slow flame.
Garnish with fresh coriander leaves and serve hot or cold.
My notes
Your family’s way with this recipe, or a reminder for next time. Kept on this phone or computer, and shown in cook mode.
Tips and variations
Tip to serve: cut each stuffed capsicum into 3 or 4 pieces. By volume, the stuffing is about 1 cup boiled and mashed potatoes with 1 tbsp each of chopped green chillies and ginger, and some chopped fresh coriander.
Serve with
Goes well with lunch or dinner, or as a stand-alone snack; served hot or cold.
Nutrition
EstimatedPer serving
200 kcal
- Protein
- 6 g
- Carbohydrate
- 35 g
- Fat
- 5 g
The recipe serves 4.
Whole recipe
780 kcal
- Protein
- 22 g
- Carbohydrate
- 140 g
- Fat
- 19 g
Everything in the ingredients list.
These are estimates, worked out from the amounts in the recipe and typical values for each ingredient. Portion sizes and the exact amount of oil, ghee or sugar can change them a lot. How we estimate
Where this recipe comes from
Recipe from Panja Khada by Bharat and Deepa Chachara, shared by Madhubala Kumar Bhatia.
See the original recipe and photos