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Stuffed Capsicum

by 19 Comments

It was yet another Evening, figuring out what to do for dinner. I made some Yardlong beans parupu-usli and Tomato rasam for Lunch. The parupu-usli was still staring @ me in the evening too, i didnt want to waste it. Long before i bookmarked Lataji’s Recipe of Stuffed Bell Peppers, thought of trying it, Voila!!!! it was a hit!!!! Thank you Lataji for sharing a Healthy recipe!!!! 🙂

Sending this to Bookmarked recipes- Every tuesday(Vol-13), happening @ Priya Mitharwal’s Mharo Rajasthan Recipes


Ingredients
2 cups chopped yardlong beans/beans/methi leaves
1 cup of toor/tuvar dal
1/2 chana dal/Gram Dal
5-6nos red chillies

4-5 Capsicums (any color, i used green)
Little oil for brushing them

Seasoning
3-4 tbsp oil (Be generoussssssssssssss)
1-1/2 tsp mustard seeds
1 tbsp Chana dal
a pinch of turmeric

one tight fist curry leaves

a pinch of hing

Method

Soak the dals for half an hour. Grind the soaked dal, red chillies, and hing. Add no water. let it be not so fine paste, lil coarse will be better. It should of the masala vada batter consistency.In case it bcomes watery, jus add some besan flour.Heat oil in a kadai, be generous. splutter mustard seeds, add turmeric and some curry leaves.Now add the dal batter. stir and cook. Let it cook. you can see the raw color changing to a golden yellow.Add some oil, if necessary.

It takes about 5-6 minutes for the tuvar mixture to cook. Well cooked usli has no moisture/water, has a crumbled texture.Now add chopped beans. check the salt. Keep the flame low, cover and cook.Stir often to avoid burning. Take it of the flame when the beans is cooked.Beans can also be pre-cooked and add it here, but i have used uncooked beans. In case of using cooked beans, pls do strain the excess water and add it to the usli

Preparing the Capsicums

Wash and dry the Capsicums, Cut open the top and remove all the seeds. Boil a Shallow pan with water, place the capsicums covered in it,Put the flame off , let them sit in there for 2-3 minutes. Take it off the water, Brush some oil inside, Spoon the parupu usli into it. I brushed some more oil on the outer skin of the capsicums too. Keep in a MW safe bowl, Cover and Cook @ high for 4-6 minutes. This cooking time depends upon ur MW Power, So once the Capsicum skin starts shrinking, its cooked !!!! We enjoyed with some Tomato Ketchup!! A filling Dinner indeed, and Light on everything!!!! 🙂

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Reader Interactions

Comments

  1. Raks

    Wow,cool,looks great and perfect!!

    Reply

  2. Sanctified Spaces

    yeah great recipe.

    Reply

  3. Ms.Chitchat

    Sounds great. I too made beans paruppu usli today but with morkozhambu :):) Stuffed capsicum is a good variation to use the usli.

    Reply

  4. Umm Mymoonah

    Very different recipe, looks yummy.

    Reply

  5. Sanjeeta kk

    Love the stuffing in the bell pepper.

    Reply

  6. Jeyashris Kitchen

    really came out well. nice attempt

    Reply

  7. Puja

    I love stuffed bell peppers but never tried it with daal and beans stuffing..sounds n looks great..will give it a shot..
    Thanks a lot for linking this to bookmarked event.

    US Masala

    Reply

  9. Priya Suresh

    Awesome looking stuffed capsicums..yummm!

    Reply

  10. Unknown

    Great way to cook Capsicum..Delicious.

    Reply

  11. Krishnaveni

    wow that looks really yummy

    Reply

  12. Sanctified Spaces

    Glad u liked the lamps Priya.Happy Diwali to you and your family.

    Reply

  13. தக்குடு

    An interesting article about cooking bloggers in thakkudu's blog.Hope u can enjoy.

    oru capcicum mattum yeduthukkaren sariyaa teacher!!..:)

    http://thakkudupandi.blogspot.com

    Reply

  14. Jagruti

    super yummy..bookmarking it..

    Reply

  15. Nithu Bala

    Love these stuffed capsicums..lovely click..

    Reply

  16. JP

    Looks Great…

    Reply

  17. vidhas

    yummy capsicums, inviting pictures.

    Reply

  18. Nithya

    This looks super yummy 🙂 Love it totally 🙂

    Reply

  19. Guilherme A. Kleinschmitt

    I really love indian food. Very colorful, tasteful and lots of seasoning and condiments.

    cheers

    Guilherme

    Reply

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