My organic vegetable vendor sent these tiny capsicums. They were so fresh and juicy. Hard to find these days. I immediately thought of making stuffed capsicum . My husband is very fond of these.
I made them in my cast iron skillet. These little beauties turned out so crisp.
Capsicum 250 gms
Oil 2 tbsp
Mustard seeds 1/2 tsp
Fennel seeds 1/2 tsp
Asaefotida a pinch
Salt 1/4 tsp
Boiled potatoes 250 gms
Red chili powder 1 tsp
Coriander powder 1 tsp
Fennel powder 1 tsp
Turmeric powder 1/2 tsp
Amchoor powder 1/2 tsp
Garam masala 1/4 tsp
Chat masala 1/2 tsp
Grated ginger 1 tsp
Salt to taste
Wash the capsicum and pat them dry with a kitchen towel.
Cut them into two vertically.
Remove the seeds..
Mash the boiled potatoes.
Mix rest of the ingredients mentioned under stuffing.
Taste and adjust seasoning.
Fill the stuffing into capsicum.
Heat oil in a pan or skillet.
Add asaefotida ,followed by mustard seeds.
Once mustard seeds crackle, add fennel seeds .
Now sprinkle salt and carefully keep the capsicum pieces with stuffed side up.
Cook on low to medium heat..
Once the bottom cooks and crisps up, turn them carefully.
Let the stuffing also crisp up.
Remove them to a serving platter.
Serve them with Indian bread of your choice.