Diwali festive are
over … you have stuffed yourself with all the ghee loaded sugar-loaded sweets and
now you crave for some spicy but non greasy stuff.
Here is an easy and non-greasy recipe
of stuffed capsicum which can either be baked in an OTG or roasted in a kadai.
This is a recipe handed down from my Aayi so it’s a traditional one. And it is
made from ingredients easily available at home so you don’t have to rush to buy
the ingredients.
Cooking
time 10 min
Total
time 20 min
Ingredients
½
kg Small sized capsicum
½
grated coconut
1
cup chopped coriander leaves
¼
teaspoon turmeric powder
Red
chilli powder to taste
Salt
to taste
1
teaspoon sugar
2
teaspoon oil + oil for greasing
1
lemon juice
Besan
/ chickpea flour 1 cup or as required
Method
- Buy
capsicums, which are small in size and has flat bottom so that they can stand
on their bottom J
- Cut the uppermost part but retain it with stalks so as it can be used as lid
- Clear inside of seeds and white strings.
- Lightly cover it with oil inside out and keep it aside.
- Mix coconut, chopped coriander, lemon, salt, sugar, turmeric, red chilli powder and 2 teaspoon oil.
- Add besan 1 spoon at a time till it forms a homogenous mixture.
- The
mixture should be sticky but not forming a lump.
- DON’T ADD WATER.
- Stuff this mixture in the capsicum and place the cut lids on top of it.
- Pre heat the oven for 10 min at 180’C
- Place these stuffed capsicum on a greased pan and bake for 10 min or till all the sides are roasted.
- Serve hot.
Happy
Baking J
