RAJASTHANI - Bharwa Shimla Mirch

**Author - Alee Venkatesh **

ALOO - SHIMLA MIRCH (GRAVY VERSION)


SIMLA MIRCH MASALA WITH SPINACH & PANEER


RAJASTHANI - Bharwa Shimla Mirch 
(Stuffed Capsicum Masala)

1. Ingredients:
  • 3 capsicum (cut into half, lengthwise, top portion & seeds removed)
  • 2 finely chopped onions (optional)
  • 2 sp. tomato puree (boil 2 tomatoes, remove skin and blend into puree)
  • 1 sp. ginger paste
  • handful of cashews (soaked and blended into paste)
  • 1/2 tsp. almond meal powder
  • 1/2 sp. each of coriander, red chilli, garam masala, cumin powders
  • pinch of cardamom & cinnamon powders
  • oil for roasting capsicums (OR bake capsicums)
2. Ingredients for stuffing:
  • 3 boiled & mashed potatoes
  • red chilli powder or green chillies to taste
  • salt to taste
  • 1/2 tsp. lemon juice
  • 1/2 tsp. besan flour
3. Ingredients for seasoning:
  • 1/4 tsp. each of cumin & caraway seeds
Method:
  1. cook potatoes until tender and mash them, keep it aside
  2. heat little oil in a pan, add cooked/mashed potatoes, salt, chilli powder, lemon juice & besan flour - mix well, remove from heat, allow it to cool
  3. In a separate pan, heat little oil and fry onions, ginger, garlic, when cool - blend with soaked cashews into smooth paste
  4. Cut capsicums lengthwise, sprinkle little olive oil and salt inside, dry roast in a pan for few minutes, remove from heat
  5. Stuff the potato filling in each of them, roast both sides OR bake in the oven @ 180 deg. C for 20-25 minutes (keep checking in between and make sure you don't burn capsicums)
  6. Season cumin & caraway seeds, add blended paste, other ingredients (1), add baked capsicums, simmer for few minutes
  7. serve hot with any rice or bread