Stuffed Capsicum

Ingredients

• 6 Capsicum (similar in size)
• 1/4 cup Finely chopped onion
• 2 cup Finely chopped, steamed vegetables (carrot, cauliflower, beans, potato, peas, cabbage)
• 3/4 Teaspoon Roasted, ground cumin
• 1/2 Teaspoon Garam masala powder
• 1/2 Teaspoon Turmeric powder
• 1/2 Teaspoon Chili powder
• 1 Teaspoon Green chili paste
• 1 Lemon
• 1 1/2 Tablespoons Gram flour (besan)
• ருசிக்கேற்ப Salt
• Oil (as needed)
• 1 Tablespoon Finely chopped coriander leaves

Instructions

1. Wash the capsicums and cut crosswise into two equal halves. Remove the seeds from inside.
2. Blanch in hot salted water for 3 minutes. Remove and turn upside down to drain for 2 minutes.
3. Masala method: Heat oil in a pan and saute the chopped onion until golden. Once wilted, add the chili paste, chili powder, and garam masala powder right into the oil.
4. Add the drained, steamed vegetables and turmeric powder, and stir. Cook until fragrant, then finally add salt and cumin powder and remove from heat. Squeeze in the lemon juice and scatter coriander leaves.
5. Fill the capsicum halves with this mixture. Mix the gram flour into a paste and spread it over the top of the filling.
6. Heat a little oil in a wide non-stick pan and arrange the stuffed capsicum halves filling-side up. Cover and cook on low heat for a while.
7. Open the lid and gently flip each one over with a dosa spatula. Once both sides are cooked through, lift them out one by one and arrange on a plate. Serve hot with tomato sauce.
8. Alternative method: this can also be baked in the oven -- instead of the gram flour paste, sprinkle grated cheese on top and bake. Any other masala can be used instead. In place of the vegetables, boiled corn can be turned into a masala filling, or you can use just paneer, or potato and peas. Since capsicum itself is a little sharp-tasting, go easier on the heat in the filling.
9. Instead of cutting the capsicum in half, you can also slice off just the top 1/4 inch near the stem and use that piece as a lid.