- Stuffed capsicum is eaten with great interest in the village.
- If you don't like capsicum, you can try this recipe.
- The recipe is prepared very quickly and in less time.
Instead of eating capsicum vegetables in the usual way, if you stuff them with spicy and tangy Gavran saran, the taste of a simple meal changes. The crunchiness of the roasted peanuts, the flavor of the coconut, the spiciness of the onion and the special homemade spices make this stuffed capsicum delicious. Prepared in the village style with less ingredients, this vegetable tastes good with hot bread, polli or Varan-Bhata. Specially, lightly roasting saran first opens up its aroma and taste. come on Recipe Let's take note.
Recipe : Thinking of making a special meal plan? Then make restaurant style 'Paneer Tikka Masala' at home, the taste will make you happy
Material
- 5 to 6 medium sized chillies
- 1 large onion, finely chopped
- 1/2 cup roasted peanuts
- 2 tablespoons of dry coconut
- 1 tablespoon gram flour
- 1 to 2 green chillies
- 1 tsp red chillies
- 1/2 tsp turmeric
- 1 tsp goda masala
- 1/2 tsp cumin seeds
- 1/2 tsp mustard
- 1/2 tsp cumin seeds
- 1 tsp coriander powder
- Salt to taste
- 2 to 3 tbsp oil
- A little coriander
Tired of eating plain dosa? Then make sure to make Crispy Cheese Schezwan Dosa for breakfast, note the recipe
action
- Wash and dry the shimla chillies. Remove the stems and seeds and clean the inside. Chillies should not be crushed completely, so that the saran can be filled in it properly.
- Grind the roasted peanuts and dry coconut a little coarsely. Heat some oil in a pan and add onions and greens
- Chilli back. Once the onion turns golden, add gram flour and fry lightly on low flame.
- Now add crushed peanuts-coconut, turmeric, red chillies, sweet masala, coriander powder, cumin powder and salt. Mix all
- Mix well and cook for two to three minutes. The material should remain dry.
- Allow the prepared saran to cool slightly. Then fill each capsicum with plenty of saran. Be careful not to spill the saran.
- Heat oil in a pan and crackle mustard seeds and cumin seeds. Carefully place the stuffed shimla chillies on it. Cover and let the chillies cook on low flame.
- Gently turn the chillies occasionally, so that they are roasted on all sides. Chili
- The vegetable is almost ready when it becomes soft and slightly crispy on the outside.
- Finally add finely chopped coriander on top and close the lid for a minute and turn off the heat. Hot Gavran
- Serve the stuffed capsicum with bread, polli or varan-bhata.