Bhavna
Bharela Simla Mirch
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.
