Coorg Tourism - STUFFED CAPSICUM WITH KHEEMA by BRINDA

STUFFED CAPSICUM WITH KHEEMA by BRINDA

Ingredients:

Capsicum 1

Kheema 100-150 gms (Minced Meat)

Potatoes 2 big

Onion 1 finely chopped

Garlic 2 pieces finely chopped

Coriander leaves 2 tbsp finely chopped

Oil 2½ tbsp.

Whole Jeera 2 pinches

Turmeric powder 2 pinches

Red chilly powder 1½ tsp

Salt to taste

Method:

Step 1 with Kheema

Heat ½ tbsp oil in a pressure cooker. Add a pinch of whole Jeera followed by finely chopped garlic and sauté.
Add Kheema and sauté on low flame till the water separates
Add a pinch of turmeric powder, ½ tsp red chilly powder and sauté.
Add a little water, salt to taste and pressure cook .
After kheema is cooked drain out the excess water by cooking it on low flame and make it dry.
Keep it aside to cool

Step 2 with Potatoes

Boil potatoes, peel and mash them
Add a pinch of turmeric powder, 1 tsp of red chilly powder, salt to taste and mix well. Keep aside

Step 3 Mixing Kheema with the potatoes

Heat 1 tbsp oil. Add a pinch of whole jeera followed by finely chopped onions and sauté.
Once the onions are cooked, add the potato mixture prepared in step 2 and cook for a while
Now add the kheema prepared in step 1 and finely chopped coriander leaves. Mix them well.
Cook for a while and then keep aside to cool.

Step 4 with Capsicum

Cut the capsicum at the centre and de-seed them
Sprinkle some salt over it (sprinkle some red chilly powder too, if you like)
Steam it. Do not over cook (to retain its crispiness )
Let it cool
Now stuff the capsicum with the filling prepared in step 3
Spread some rice flour/chiroti rawa on a plate, and rub the stuffed side of the capsicum over it.
Heat 1 tbsp of oil in a flat-bottomed pan and cook the stuffed side of the capsicum on a low flame till golden brown.

And your dish is ready.

About The Contributor:

After graduating from Jyothi Nivas College, Bangalore, I pursued an MBA in finance from IGNOU, after my both children were born. I am an enthusiastic learner and passionate about every little thing I do. Professionally, I have found myself the most self-satisfying role – that of homemaker!

I was introduced to cooking in my early childhood days when my parents bought kitchen kit toys for me. Playing with them was one of my favourite pastimes as a child. As I grew, the toys were replaced with the real kitchen items, and my interest, and enthusiasm for cooking continued.

I enjoy experimenting in cooking with unique combinations, like bitter gourd and melon seeds, soya bean or bottle gourd in bisibele bath, and bitter gourd roti. Though I cook with a lot of ease, sometimes I take more time thinking “what to name the dish?”!

The recipe I wish to share has been passed on from my grandmother to my mother. Though the procedure looks lengthy, I have seen my mother cook it effortlessly. Well, it is one of the best dishes my brother Kritish and I enjoy from our “Mom’s kitchen”.