Here's one of the easy to make appetizers, nameeth's absolute favorite. The red peppers in Japan were the best I've seen so far. They not only come in these beautiful red colors but you also get them in different sizes. The ones I've used here are small, about the side of a tomato. So I've used them in whole while preparing this recipe. However back in India and bangkok you get capsicums slightly larger in size & cutting them in fours would be best while trying this recipe.Ingredients:
½ kg potatoes boiled & mashed
10 small capsicums cut in parts to make about 25 cut pieces
1 ½ tbsp oil
1 tsp mustard seeds
6 green chilies minced
½ tsp turmeric
8 – 10 curry leaves
¼ cup coriander leaves
1 tsp chaat masala
½ tsp Salt
Method:
Heat oil in a pan. Add in mustard seeds till it splutters, add in green chilies & fry lightly.
Add in the masalas, salt, turmeric, curry leaves, & add in the mashed potatoes & mix well for about a minute. Turn off gas & set aside
Add in fresh coriander leaves & chaat masala. Mix well. Rub capsicum with butter outside, add in filling.
Preheat oven at 180 Deg for 10mins. Place the stuffed capsicum inside & bake for 20-25 mins.
Top it with a blend of Cheddar & Mozzarella cheese (optional)
½ kg potatoes boiled & mashed
10 small capsicums cut in parts to make about 25 cut pieces
1 ½ tbsp oil
1 tsp mustard seeds
6 green chilies minced
½ tsp turmeric
8 – 10 curry leaves
¼ cup coriander leaves
1 tsp chaat masala
½ tsp Salt
Method:Heat oil in a pan. Add in mustard seeds till it splutters, add in green chilies & fry lightly.
Add in the masalas, salt, turmeric, curry leaves, & add in the mashed potatoes & mix well for about a minute. Turn off gas & set aside
Add in fresh coriander leaves & chaat masala. Mix well. Rub capsicum with butter outside, add in filling.
Preheat oven at 180 Deg for 10mins. Place the stuffed capsicum inside & bake for 20-25 mins.
Top it with a blend of Cheddar & Mozzarella cheese (optional)
Serve with Tabasco!
Cuisine: Mughlai
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