Ingredients
Multicolored Baby Capsicums - 12-15
Medium Onions Chopped - 2
Besan/ Chickpea Flour - 11/2 cup
Cayenne Powder - 1tspn
Coriander Powder - 2 tspns
Cumin Powder -2 tspns
Turmeric - 1/4 tspn
Finely chopped Cilantro - 1/2 cup
Sugar - 11/2 tspn
Salt to Taste
Oil - 3 Tbsps
Directions
Slit the Capsicums lengthwise on one side leaving the stem and and the other side intact.*
Since we are using baby capsicums, there are very few seeds in them. You can remove the seed if you like or you can leave them in
In a bowl mix the onions, besan, coriander powder, cayenne powder, cumin powder, turmeric, cilantro, sugar, salt and 1 tbspn of oil which is previously heated.
Stuff this mixture into the baby capsicum. There is no need to add any water to the mixture even if it looks dry as it will be cooked by the steam of capsicums
In a frying pan, heat the remaining 2 tbspns of oil and gently place the stuffed capsicums in the pan once the oil is hot
Cover the pan and reduce the heat to medium
After 3-4 minutes, once one side is browned, remove the cover and carefully turn the capsicums to brown the opposite side, taking care not to break the stems
Once the other side is browned after 4-5 minutes, remove from heat and place them individually on a serving platter.
*If you do not find baby capsicums, you can use regular capsicums. For regular large capsicums, cut them in half and remove the seeds. Proceed with the rest of the recipe in a similar fashion
Multicolored Baby Capsicums - 12-15
Medium Onions Chopped - 2
Besan/ Chickpea Flour - 11/2 cup
Cayenne Powder - 1tspn
Coriander Powder - 2 tspns
Cumin Powder -2 tspns
Turmeric - 1/4 tspn
Finely chopped Cilantro - 1/2 cup
Sugar - 11/2 tspn
Salt to Taste
Oil - 3 Tbsps
Directions
Slit the Capsicums lengthwise on one side leaving the stem and and the other side intact.*
Since we are using baby capsicums, there are very few seeds in them. You can remove the seed if you like or you can leave them in
In a bowl mix the onions, besan, coriander powder, cayenne powder, cumin powder, turmeric, cilantro, sugar, salt and 1 tbspn of oil which is previously heated.
Stuff this mixture into the baby capsicum. There is no need to add any water to the mixture even if it looks dry as it will be cooked by the steam of capsicums
In a frying pan, heat the remaining 2 tbspns of oil and gently place the stuffed capsicums in the pan once the oil is hot
Cover the pan and reduce the heat to medium
After 3-4 minutes, once one side is browned, remove the cover and carefully turn the capsicums to brown the opposite side, taking care not to break the stems
Once the other side is browned after 4-5 minutes, remove from heat and place them individually on a serving platter.
*If you do not find baby capsicums, you can use regular capsicums. For regular large capsicums, cut them in half and remove the seeds. Proceed with the rest of the recipe in a similar fashion
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