Friday, June 22, 2012

Stuffed Shimla Mirch

Time 30 min
Capsicum 5-6 
Very finely chopped onion 1 big size
Boiled smashed potato 1.5 cup
Lemon juice 1/2 tsp
Garam masala 1/4 tsp
Red chili powder 1/4 tsp
Turmeric powder 1/4 tsp
Cumin coriander powder 1/4 tsp
Sugar 1/4 tsp
Oil 3 tbsp
Salt to taste

Cut the shimla mirch, remove the seeds, steam till 70-80% is cooked. Keep it aside. 
Heat 1 tbsp oil in pan, add onion, fry till it turns golden brown. Then add red chili powder, garam masala, cumin coriander powder, lemon juice, sugar and salt fry for about 1-2 min. Then add smashed potato, stir well for about 2-3 min. Switch off the flame. Now make 5-6 portions of this mixture depending on how many chilies u have. Add this stuffing into the mirchi.
Heat 2 tbsp oil or less as per your need in pan, put chilies in it. Cook on low flame till it is done. Meanwhile check to avoid burning. Turn upside down so that it cooks evenly from all sides.

If u add less oil at the time of mirchi fry, then add little water so that it doesn't get burn.

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