Ingredients:

Preparations:

Preparing Potato Mixture:

Wash and cut potatoes into big pieces. Take the potato pieces into a microwave safe bowl and add 20ml water. Place this bowl in microwave oven and cover it. Now a day’s a microwave cover with a small vent is available in the market.  Cooking the vegetables covering with this lid, is giving good results. Cook potatoes on high power for 5 minutes. Allow 2 minutes standing time and remove the bowl from oven. Cool for a while and peel the skins of the boiled potatoes. Mash the potatoes and add roasted cumin-red chili powder, salt (1/4tsp of the mixture) and 1Tbsp chopped coriander. Mix all well and keep it aside.

Preparing Capsicums:

Select capsicums which are towards smaller in size. Avoid big ones.

Wash capsicums and cut the top portions. Remove the seeds and the capsicums will appear like cups. Take a microwave safe bowl and place the capsicums in it in inverted position. Spread 2tsps of oil on all capsicums and place this bowl in microwave oven cover and cook on high power for 3 minutes. Allow 2 minutes standing time and remove the bowl from the oven. Allow the capsicums to cool.

Preparing Curry:

Preparations:

Chop cabbage finely. Wash and grate carrot finely. Cut and chop the remaining portion of the capsicum lids (tops) leaving the stems. Peel and chop onions finely. Wash and chop the green chilies. In a mortar & Pestle grind cinnamon, clove and cardamom to a powder. Take this powder into a plate and cover it till use to retain the aroma.

Method:

To a microwave safe bowl add peas, chopped cabbage, grated carrot and 25ml water. Mix all well and place this bowl in microwave oven. Cover and cook on high power for 4 minutes. Stir the vegetables once and add the chopped capsicums. Mix well and if required add 25ml water and cook covered on high power for 2 minutes. Allow 2 minutes standing time and remove the bowl from the oven.

Heat a pan and add oil to it. When oil is hot add chopped green chilies and chopped onions. Fry stirring till onions start changing color. Then add red chili powder and powdered spice mix. Mix all well and add cooked vegetables.  Fry for a minute and add crumbled paneer, salt and mix well. Cover the pan and cook on low flame for 2 minutes. Remove the lid, stir and add chopped coriander (1Tbsp) and mix well. Spread the curry in a plate and allow it to cool.

Method:

Keep the capsicums, stuffing curry, potato mixture and bread crumbs ready.

Heat a non-stick pan and add 3Tbsps oil to it and spread. Take a capsicum and stuff it with the stuffing cabbage curry. Seal it with potato curry. Coat the potato mixture with bread crumbs. Similarly stuff all the capsicums. Now arrange the stuffed capsicums in the pan in inverted position—that is the bread crumbs portion touching the bottom of the pan. Cook covered on medium heat for 2 minutes. With the help of two spoons carefully invert the capsicums. Cook covered on low flame for 2 minutes. Serve hot with plain rice.

Points to Notice:

Adding salt and roasted cumin-chili powder to the cooked potatoes gives taste along with the flavor of coriander leaves. Potatoes may be replaced with bread as an alternative (Soak bread in water for few seconds and remove all the water by pressing it. Seal the capsicums with the soaked bread and fry to give a nice crust). Adding spices to the soaked bread is an option to flavor it. Otherwise the crust will taste sweet. Here we have used boiled and mashed and spiced potatoes to seal the capsicums. So to give a crust, coat the potatoes with bread crumbs. 

Cooking the capsicums will make them supple to stuff them. It also reduces the pan frying time ensuring that the capsicums are evenly cooked.

Chop the vegetables finely for fast cooking and give nice texture. Preparing the curry adding seasonings flavors it.

As all the vegetables are already cooked, the capsicums need to be pan fried to give a nice crust on the top to make it attractive as well as tasty.

Serve hot with plain rice.

Enjoy !!!!!!!!!!!!!!

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