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Amma’s Stuffed Capsicums

November 2, 2012

As a child and even a teenager, I remember my parents hosting a lot of get-together parties with their friends. That was when my sister and I would be responsible for cleaning the house, setting up the upholstery, and helping mom in the kitchen. You wouldn’t know it (those of you who know her), but my sister — today, a voracious baker (check her blog here) — would refuse to step into the kitchen; but I was more than happy to oblige. That’s where I gleaned so much information from Amma about the intricacies of cooking. Some dishes that still stand out in my mind today are her stuffed capsicum (people loved it so much, they’d actually ask for a doggie bag to take home!) and her jeera chicken (I’m yet to recreate that in my kitchen).

I love the word stuffed. Well, to my greedy mind, palate and stomach, it simply means more food, and like my blog suggests, a riot of flavours. Stuffed capsicum was, is and will always be my favourite — and only my mom can cook the best version. She has a secret ingredient, which thankfully I don’t have in my kitchen, so couldn’t use, else I’d probably not have put this recipe up here. Moreover, my version has been tweaked a bit. Nevertheless, these capsicums taste just perfect.

Proof — the first time Ishaaq had them, he loved them (even though he’s not too fond of capsicum) and devours three to four easily in a meal (plus he’d love it if I made it every week). Another favourite in this dish is the mustard seeds and the oil — yes, don’t cringe — the oil that they have been tempered in, with the sweetness of the capsicum that just lifts the dish to new heights. Here’s a glimpse of how it looks…

Print Recipe
Amma's Stuffed Capsicums
A delicious, homemade vegetarian dish
Course appetizer
Cuisine indian
Prep Time 10 minutes
Cook Time 30 minutes
Servings
people
Ingredients
For the stuffing
Tempering
Course appetizer
Cuisine indian
Prep Time 10 minutes
Cook Time 30 minutes
Servings
people
Ingredients
For the stuffing
Tempering
Instructions
  1. Fill a large vessel with around 750 ml of water and bring to a boil.
  2. Blanch the capsicum in this water till it just begins to change colour, remove, drain and keep aside. Now, for the stuffing, in a wok/kadhai, heat 2 tbsp oil and put 1 tsp of the mustard seeds.
  3. Let them splutter and then add the ginger-garlic paste and fry for a few seconds.
  4. Add the onions and let them fry on medium heat till they become golden brown.
  5. Once that's done, put in the chopped tomatoes and fry on high heat till well incorporated and paste-like.
  6. Add the powdered masalas with the jaggery and salt and continue to fry till it is all well coated. Finally, add the besan tablespoon by tablespoon, on a low flame, and continuously mix the stuffing till it all comes together and is lighter in colour.
  7. Check the flavours at this point and add anything you'd like more of before the mixture gets all cold.
  8. Now, using a tablespoon stuff this filling into the capsicums to the brim.
  9. Then, in a large saucepan, put the 2 tbsp oil kept aside for the tempering and add the mustard seeds. As they start spluttering, add the capsicums (watch your hand, or you'll get oil splutters all over).
  10. Add a splash of water and cover till the capsicums are tender and just hold their shape.
  11. Alternatively, you can roast this in a preheated oven at 200 C for 30 minutes -- no need to add the water.
  12. Remove, garnish with coriander leaves and the tempered mustard seeds (trust me) and serve hot. Goes great with chapati or even dal and rice.
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3 Comments

  • Reply Chandralekha Pande November 2, 2012 at 08:11

    shanti this is next on my list!!!!!!!

  • Reply Megha Anthony August 30, 2016 at 11:26

    This was a love at first bite kind of dish for me…. I was so scared to make it after eating what you made Shanti… but it was not until I tried it I realised how some dishes can be so intimidating at first but so simple to make…. thank you for this 🙂 SO I ate it, made it and rated it….

  • Reply Shanti Petiwala August 30, 2016 at 12:46

    @Chandralekha – let me know how it turns out! @Megha hahhahah thanks 🙂 Yes, it is deceptively simple! Im so happy its amongst ur fav.

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