Yield: 1 servings
|12 \N||Capsicums *; up to 18|
|1 \N||Onion; Chopped Finely|
|4 tablespoons||Grated Fresh Coconut|
|6 \N||Cashew Nuts; (Jumbo size)|
|6 \N||Groundnuts; (Candlenuts or Macadamias can be used as substitute)|
|1 teaspoon||Jeera; (Cumin Seeds)|
|3 teaspoons||Til; (Sesame Seeds)|
This recipe is popular in Andhra Pradesh, India. I have had it as a drink snack.
* (Serrano, Jalapeno, and Habanaro if you're really into serious fire) 1. Wash capsicum. With small knife scoop out the center portion of capsicum leave stem stem. So that you have a small opening to fill.
2. Grind coconut, cashew nuts, groundnuts, jeera, til into a thick paste.
It must not be too watery.
3. Now heat oil, golden brown finely chopped onion add the masala and cook for 7-8 minutes.
4. Leave the masala to cool.
5. After masala is cool, fill capsicums with it completely.
6. In a hollow pan, add little oil and place the capsicums to cook.
7. Cover with a lid. As each side browns, place the capsicum accordingly so that the uncooked portion browns.
8. It's very delicious and can be eaten with chapathi. It is a good drink snack.
Posted to CHILE-HEADS DIGEST by Shantihhh@... on Mar 28, 1999, converted by MM_Buster v2.0l.