Bharwa Shimla Mirch


Bharela Simla Mirch

Author: Bhavna

Ingredients

  • Bell peppers 6 Medium (Assorted colors used)
  • Oil 2 Dash (For greasing the baking pan)

FOR THE STUFFING

  • Oil 2 Tablespoon
  • Spice mix 1 Tablespoon (Whole cumin, mustard and fennel seeds may be used)
  • Turmeric powder 1 Pinch
  • Ginger paste 1?2 Tablespoon
  • Garlic paste 1?2 Tablespoon
  • Red chili powder To Taste
  • Coriander cumin powder 1 Tablespoon
  • Shredded coconut 3 Tablespoon
  • Ground peanut 1 Tablespoon
  • Sesame seeds 1 Tablespoon
  • Salt To Taste
  • Chickpea flour 2 Tablespoon (Besan)
  • Water 1?4 Cup (4 tbs) (As needed)
  • Boiled potato 1 1?2 Cup (24 tbs), mashed
  • Coriander leaves 1 Tablespoon , chopped finely (For garnishing)
  • Garam masala 1 Pinch (Optional)
  • Chaat masala 1 Pinch (Optional)

FOR THE GRAVY

  • Oil 2 Tablespoon
  • Cumin seeds 1?2 Tablespoon
  • Turmeric powder 1 Pinch (Haldi)
  • Ginger paste 1?2 Tablespoon
  • Garlic paste 1?2 Tablespoon
  • Onion 1 Large , chopped finely
  • Salt To Taste
  • Cashews 2 Tablespoon
  • Raisins 2 Tablespoon
  • Tomatoes 3 Large (Canned crushed tomatoes or puree can be used)
  • Water 1?4 Cup (4 tbs) (As needed)
  • Garam masala 1 Teaspoon (As per taste)
  • Red chili powder 1 Teaspoon (As per taste)
  • Heavy cream/Yogurt 1?4 Cup (4 tbs)

FOR GARNISHING

  • Coriander leaves 1 Tablespoon , chopped

Things You Will Need

  • 1. Baking pan

Instructions

GETTING READY

  • 1. Cut each bell pepper into half, remove the insides and set aside.
  • 2. Boil and mash potatoes and keep aside.
  • 3. Grease a baking pan with a little oil.

MAKING

  • To prepare the stuffing:
  • 4. Heat a pan with couple of tablespoons oil.
  • 5. When the oil is hot, add the spice mix, turmeric, ginger paste, garlic paste, red chili powder and coriander-cumin powder. Stir for a few seconds.
  • 6. Add the shredded coconut and ground peanut and roast on a medium heat.
  • 7. Stir in some sesame seeds, salt and chickpea flour. Stir to mix well.
  • 8. Add a little bit of water and add the boiled and mashed potatoes. Add garam masala and chaat masala, if using. Stir well and turn off the heat.
  • 9. Garnish with freshly chopped coriander leaves and set aside to cool.
  • 10. Preheat the oven to 450 F.
  • 11. Spoon portions of the stuffing and fill each half of bell pepper.
  • 12. Arrange the stuffed bell peppers on the greased baking pan and place in the preheated oven for about 20 – 25 minutes or until you see wrinkles on the skin.
  • Meanwhile, to prepare the gravy:
  • 13. Heat pan with oil, add cumin seeds, turmeric powder.
  • 14. Add ginger paste, garlic paste and onions. Stir to cook the onions until the edges turn golden brown. Add salt.
  • 15. At this point, add the cashews and raisins and stir for a minute.
  • 16. Add the tomatoes, a little water, garam masala and red chili powder. Stir for a couple of minutes.
  • 17. Add heavy cream and mix to combine all the spices well with the cream. (At this point you may add more water, if more gravy is preferred)

FINALIZING

  • 18. Remove the prepared gravy onto a serving plate and arrange the roasted bell peppers on top. (You may serve as an appetizer without the gravy)

SERVING

  • 19. Garnish with fresh coriander leaves and serve hot with naan or as it is as an appetizer.

TIPS

  • You may cook the bell peppers either in a pan or roast in the oven or even in a microwave until you see the skin wrinkled.