Stuffed capsicum

Yield: 1 servings

Measure Ingredient
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.

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