Stuffed Capsicum

by Tarla Dalal

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The generously spiced gravy combines with the vegetables and low fat paneer to provide a double dose of flavour, fibre and vitamin A. Serve hot with Kashmiri Rotis.

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Preparation Time: 30 mins.
Cooking Time: 15 mins.
Serves 6.
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Ingredients

8 medium sized capsicums

For the stuffing
1 cup chopped mixed boiled vegetables
1/2 cup crumbled low fat paneer (cottage cheese)
1/2 tsp cumin seeds (jeera)
1/2 tsp chilli powder
1/2 tsp finely chopped green chillies
2 tbsp chopped coriander (dhania)
1 tsp oil
salt to taste

For the gravy
2 cups chopped tomatoes
1/2 cup sliced onions
1/4 cup chopped red pumpkin (bhopla / kaddu)
1 clove of garlic (lehsun), chopped
1/2 tsp grated ginger (adrak)
1 stick of cinnamon (dalchini)
2 cloves (laung / lavang)
1/2 tsp cumin seeds (jeera)
1/2 tsp chilli powder
1/2 tsp cornflour mixed with 1/2 cup low fat milk
2 tsp oil
salt to taste

Other ingredients
1/2 tsp oil for greasing

Method

Cut the tops of the capsicum and scoop out the centres.
Drop the shells in boiling water for a few minutes, drain and keep aside.

For the stuffing

Heat the oil in a non-stick pan and fry the cumin seeds for 1 minute.
Add all the remaining ingredients and cook for a few minutes. Keep aside.

For the gravy

Combine the tomatoes, onions, red pumpkin, garlic, ginger, cinnamon and cloves with ¾ cup of water and cook over a slow flame till the tomatoes and pumpkin are soft. Allow to cool completely, remove the cinnamon and cloves and discard them.
Blend the mixture into a smooth purée. Keep aside.
Heat oil in a non-stick pan and add the cumin seeds. When they crackle add the puréed tomato mixture, chilli powder and salt and simmer for 5 to 7 minutes.
Add the corn flour mixture and simmer for a couple of minutes again. Keep aside.

How to proceed