Stuffed Capsicum with Coconut-Peanut Filling
Stuffed Capsicum with Coconut-Peanut Filling and Puri — is best described as a fusion of Indian regional cuisines, with strong influences from Western Indian Cuisine, South Indian Touch and North Indian Cuisine.
Ingredients
For the Stuffed Capsicum
- 4 medium capsicums (green or mixed colors)
- 1 cup fresh coconut scrap
- 1/4 cup roasted peanuts
- 2 tbsp roasted sesame seeds (til)
- 1/2 cup fried onions
- 2 green chilies, chopped
- 1 tbsp chopped coriander leaves
- Salt to taste
- Optional: 1 tsp lemon juice or a small piece of tamarind
- A pinch of jaggery (optional, for balance)
- Oil for shallow frying
Instructions
Prepare the Stuffing
- In a grinder, combine:Coconut scrapRoasted peanutsSesame seedsFried onionsGreen chiliesSaltOptional: tamarind or lemon juice, jaggery
- Grind to a coarse paste, not too smooth.
- Transfer to a bowl and mix in chopped coriander leaves.
Stuff and Cook the Capsicums
- Cut the tops off the capsicums and scoop out the seeds.
- Lightly grease the inside with oil and sprinkle a pinch of salt.
- Stuff each capsicum with the prepared mixture, pressing it firmly.
- Heat 2 tablespoons oil in a pan. Add pancha phutana (panch phutana) and a few dry red chilies. Let them splutter for a few seconds to release aroma. Carefully place the stuffed capsicums upright in the pan.
- Cover with a lid and cook on low heat for 10–15 minutes, turning occasionally to cook all sides evenly.