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- Capsicums – 10 (280gms)—Small Variety
- Potatoes – 4 (280gms)
- Cumin Seeds – 1 1/2tsps
- Red Chilies – 3 to 4 (Or To Taste)
- Chopped Coriander Leaves – 1Tbsp
- Salt – To Taste (Approximately 3/4tsp)
- Oil – 1 1/2Tbsps
Wash capsicums and carefully remove the stems using a sharp knife. Remove the seeds of the capsicums. Arrange capsicums in a microwave safe plate in upright position and place this plate in microwave oven. Cover the capsicum plate with a microwave safe steam vent cover. Cook the capsicums on high power for 2 minutes. Invert the capsicums and cover with a microwave safe steam vent cover and again cook on high power for 2 minutes. Remove the capsicum plate from oven and observe that all the capsicums are just cooked.
Wash potatoes and place them in a steam basket or a holed bowl. Place the steam basket in pressure cooker and cook. After first whistle, cook the potatoes on low flame for 10 minutes. When the pressure cooker cools down, remove the basket from cooker and allow the steam cooked potatoes to cool. Remove the peels of potatoes and grate them.
Remove stalks of red chilies and cut the chilies using scissors into small pieces.
Heat a pan and add cumin seeds and fry stirring on low flame. When the cumin seeds star spluttering, add red chili pieces and fry till they turn crisp. Cool the cumin mixture, add salt and grind in a mixer grinder to make powder.
Add the prepared cumin powder and chopped coriander leaves to grated potatoes and mix well. Taste the mixture and adjust seasonings according to taste.
Heat a non stick pan and add oil. Take the capsicums and carefully stuff with the prepared potato mixture. When oil is hot arrange the stuffed capsicums in the pan in a single layer. Arrange the capsicums in the pan so that the opening of the capsicums, touch the bottom of the pan. Cook on medium heat rotating the capsicums in the same position so that all capsicums get evenly fried. Once the potato mixture appears golden brown, turn the capsicums carefully and fry on low heat till they are done.
Serve hot the potato stuffed capsicums with hot rice and ghee.
Points To Remember:
While cooking capsicums in microwave oven take care that they are just cooked but not over cooked---they have to retain shape even after getting cooked. The timings mentioned for cooking capsicums may be taken as a guideline.
Potatoes do not absorb water when steam cooked.
Prepare the roasted cumin chili powder instantly only to get the great taste---do not use old powder.
Coriander leaves adds a nice flavor to the potato mixture---add according to taste.
is a quick recipe and can easily be made even with someone novice in cooking.
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