Stuffed Capsicum | Bharwa Shimla Mirch
Bharwa Shimla Mirch is a delicious recipe of green bell peppers stuffed with spiced mashed potatoes filling and then further cooked.
- Prep time
- 30 min
- Cook time
- 25 min
- Yield
- 2 servings
- Difficulty
- HARD
Ingredients
- 4 to 5 medium to large shimla mirch ((capsicum or green bell peppers))
- 4 to 5 medium potatoes (or about 180 to 200 grams potatoes)
- 1/3 to 1/2 cup steamed or cooked peas (- optional)
- 1 small onion, (finely chopped or 1/4 cup finely chopped onion)
- 1 green chili, (chopped)
- 1/2 tsp cumin
- 1/4 tsp turmeric powder
- 1/4 tsp red chili powder
- 1 pinch asafoetida ((hing) - optional)
- 1/2 tsp dry mango powder
- 1/4 to 1/2 teaspoon garam masala
- 2 tsp chopped coriander leaves ((cilantro))
- 1 tbsp oil for sauteing the onions
- 1 or 1.5 tablespoon oil for sauteing the capsicum
- salt as required
Instructions
- 1
First rinse the potatoes well. Then boil them till they completely tender and cooked thoroughly. Peel and grate the potatoes. Keep aside.
- 2
Slice off the tops of the capsicum. Remove the seeds. Rinse them in water and pat dry with a kitchen towel. Keep aside.
- 3
In a small frying pan, heat oil. Fry the cumin first on low heat and then add chopped onions.
- 4
Saute the onions till translucent stirring often. Add chopped green chilies.
- 5
Stir and then add turmeric powder, red chili powder and asafoetida. Stir again.
- 6
Add the potatoes and mix everything.
- 7
Saute the potatoes for 2 minutes and then add garam masala powder, dry mango powder and salt to taste.
- 8
Stir well and then add chopped coriander leaves. Mix again and let this spiced potato stuffing become warm or cool down.
- 9
With a spoon or with your hands, stuff the potato mixture in the capsicum.
- 10
If baking, then brush or rub oil outside the capsicum, before you stuff them with the spiced mashed potatoes.
- 11
Now you can bake the stuffed capsicum in an oven or saute in a pan.
- 12
Heat oil in a pan or kadai/wok and place the stuffed capsicum in the pan.
- 13
Cover the pan and allow the stuffed capsicum to cook on a low flame.
- 14
You will have to check often after every 5 to 6 mins and keep on changing the sides of the capsicum so that all sides are cooked well. Check, turn the sides and cover the pan again.
- 15
You also have to place the open potato side touching the pan. The capsicum will get golden and wrinkled.
- 16
Continue to check, change the sides and then cover again till they are cooked well. It took me about 25 minutes to cook these on a low flame.
- 17
Garnish with coriander or mint leaves and serve these potato stuffed capsicum hot or warm with rotis, bread or as a side dish.
- 18
It also tastes good when served with raita or curd. If you like then you can add some grated cheese or grated paneer while serving.
- 19
You can also pack it in a tiffin box with chapati or plain paratha.