Besan Stuffed Capsicum Banana Chili

Stuffed Shimla Mirch (Capsicum / Banana Chili)

Recipe type: Low fat, cholesterol free
Preparation time: 30 minute
Ingredients:

• Capsicum (Shimla mirch), medium size 3 or Banana Chili large size, 3
• Coriander leaves, freshly chopped 1/2 cup
• Canola oil 3 tspn
• fresh lime/lemon juice, 1 tsp
• Water, 200 ml
• Besan (Gram flour) 3 Tbsp

Spices:

• Red chili powder, 1 tsp
• Salt, to taste
• Coriander powder, 1 tsp
• Turmeric powder, 1/4 tsp
• Mint leaves dried corse powder, 1 tsp
• Amchur (dried mango powder), 1 tsp

Preparation

1. Slit all the capsicums and remove seeds. (If banana chili, cut each into three pieces of about 2 inch length, slit them and remove seeds.)
2. Mix all the spices (except amchur) in besan. Heat a non sticking frying pan and pour 1 tspn oil. When the oil becomes hot, add the besan mixture. Stir frequently and roast till it turns brown (starts giving a typical flavour), about 15 minutes. Remove from heat and let it cool.
3. Mix coriander leaves, amchur and lemon juice to the besan mixture. Add about 200ml water to this mixture and make a thick paste (not very tight, loose than a chapatti dough). Fill this into all the capsicum pieces.
4. Heat the non sticking frying pan and pour 2 tspn oil. Put all the capsicum pieces (and leftover basen paste) into the frying pan and cook over low heat for 5-7 minutes. Reverse the side of capsicum pieces and cook for another 7 minutes. Remove from heat and cover with the lid.

Serve with roti, chapatti or use for making burger.

Indian Vegetable Curry Recipes List

Baingan Bharta| Palak Paneer Recipe| Aaloo Shimla Mirch Mixed Vegie | Bhindi (Okra)| Malai Kofta| Zhucchini-Capsicum| Pav Bhaji| Arabi-taro recipe| Pumpkin, Kaddu| Paneer ManPasand| Grilled Vegetables in Pitta Pocket| Lauki Kofta| Dum Aloo recipe| Paneer-Kaju Kari| Torii Shimla Mirch| Brussels-sprouts recipe|

Stuffed Shimla Mirch| Stuffed Baingan (Eggplant)| Stuffed Karela| Besan Stuffed Capsicum/Banana Chili| Stuffed Onion| Stuffed Tori|