Bharwa Shimla Mirch with Gravy

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Ingredients:

4 green capsicum

For stuffings:

4-5 medium potatoes boiled

1 medium onion finely chopped

1 green chillies finely chopped

1 tsp cumin/jeera seeds

1 tsp saunf seeds

1/4 tsp haldi

1 tsp kashmiri red chilli powder

1 tsp coriander powder

1/2 tsp jeera powder

1/2 tsp amchur powder

1 tsp garam masala

1 tbsp coriander leaves finely chopped

1 tbsp oil

salt to taste


For Gravy:

2-3 medium onions

3-4 tomatoes

6 garlic cloves

1 inch ginger

2 green chillies

1 tsp jeera seeds

1/4 cup curd

1/4 tsp haldi

1 tsp kashmiri red chilli powder

1 tsp coriander powder

1/2 tsp jeera powder

1 tsp tikhalal red chilli powder

1 tsp garam masala

1 tbsp kasuri methi

1 tbsp coriander leaves finely chopped

2 tbsp oil

1/2 cup water

salt to taste


Recipe:

For stuffed capsicum:

1. Clean and remove the steam. Cut each capsicim into equal halves and remove the middle stuff. Discard the stuff and seeds.

2. In a kadai heat 1 tbsp oil. Add cumin and saunf seeds.

3. Then add chopped onions, green chillies and saute till they turn soft.

4. Add haldi, chilli powder, garam masala, amchur, coriander and jeera powder. Saute for 2 mins.

5. Add boiled potatoes and mix well with the mixture. Saute for a min.

6. Add the chopped coriander leaves and switch off the flame. Mix well.

7. Keep the mixture aside for cooling.

8. Grease inside of capsicum with little oil and stuff the above prepared mixture inside them.

9. In a pan heat 2 tbsp of oil. Shallow fry the stuffed capsicum from all sides till capsicum are soft.

10. Keep the prepared stuffed capsicum aside.


For gravy:

1. In a blender add chopped onions, garlic, ginger and green chillies. Blend to smooth paste. Remove and keep it aside.
2. Now in a blender add chopped tomatoes and curd. Blend to smooth tomato puree.
3. In a kadai heat oil. Add jeera seeds. Then add onion paste and saute till they are soft and changes to light brown in color.
4. Add salt, haldi, red chilli powder, coriander powder, jeera powder, garam masala and kasuri methi. Saute for 2 mins.
5. Then add tomato and dahi puree to the gravy. Add chopped coriander leaves. Mix and saute for a min.
6. Add water to the gravy. Cover and let it simmer for 5 mins.
7. Add the roasted stuffed capsicum pieces to the gravy. Do it slowly else the stuffing will come out. Add the capsicum  pieces and keep it straight.
8. Add the gravy over the capsicum pieces. Do not over mix them in the gravy. Cover and let it cook for 5-7 mins.
9. Delicious gravy with stuffed capsicum is ready to be served with hot jeera/ghee rice. Can also be enjoyed with hot phulkas/rotis.

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