Nov 18, 2009


Capsicum -- 2
Potato --2 medium
Mustard seeds -- 1/4 teaspoon
Onion --1 small
Chilly powder -- 1/4 teaspoon
Garam masala -- 1/4 teaspoon
Coconut -- 1 tablespoon (grated)
Salt to taste
Oil -- 2-3 tablespoon

Cook the whole capsicum in salted water until it changes color. Remove the stem and the seeds and keeep aside.

Cook the potato, peel and mash it.

Heat little oil (around 2 tblsp.) a pan. Add mustard seeds.
When it starts crackling, add finely chopped onion and fry until it turns slightly brownish.

Add the mashed potato and all other ingredients except oil. Give it a good stir and turn off the heat.

Stuff this mixture into the capsicums. Now carefully slice the capsicum into 2 or 3 slices.(i have sliced the capsicums for easy cooking.) Grease the griddle and place these slices and roast on both sides.

Serve hot with chapatis.

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