Bharillyo dabbu mirsango

Bharillyo dabbu mirsango ( Stuffed capsicums/ Stuffed ball peppers):

Capsicums or ball peppers are one of the richest source of vitamin c among vegetables. They are also taste enhancers. Any dish when accompanied by a capsicum or a different coloured ball pepper gives it an unique aroma and taste. Capsicums are loved by almost all. Its inclusion in the preparation has started from Chinese cuisine. No Manchurian, chilli dishes or say a simple salad  is not complete without addition of capsicum. Now its become a key element in most of the Indian Cuisines as well.

Capsicums are sweet in taste, which makes our children love them too. Any pasta, stir fried veggie, pizza, pasta, kebabs etc which our children love are incomplete without these capsicums as they stand alone as an edible garnish to most of our dishes.

Why always make capsicum an assistant to your dishes? Can we not prepare a whole capsicum dish itself? This thought came in my mind and my hands went on to prepare a stuffed capsicum dish. Most of the time stuffed capsicums are made as a gravy dish or a dry preparation, but as per my view capsicums taste best when semi raw or when fried. In my house, we always make ring of capsicums and tawa fry them as usual as you do for potatoes. I had once viewed a recipe on television where the chef stuff paneer in the capsicum rings and fry them delicately on both sides till crisp. I shall try this recipe later. However,  today I thought of making  a fried whole capsicum, stuffing it with a corn mixture and shallow frying delicately on a pan covered. Its not that rocket science to prepare it, but just allows you to indulge your patience and time.

So let's see my recipe.

Ingredients:
Small sized capsicums-8-10
Corn kernels-1 bowl
Chopped onions-2 medium
Chopped tomatoes-1 medium
Chopped coriander leaves-1 fistful
Pau bhaji masala-2 tsp
Haldi-1 tsp
Red chilli powder-1 tsp
Cheese cube grated-1
Oil-2 tsp
Sugar-1 tsp
Salt as per taste.
Oil for frying as required.

For frying:
Rawa-1 plate
Corn flour-2-3tsp
Rice flour-2 tsp
Mix all above mixture.

Method:
Wash all capsicums and cut into half as shown below. Discard the inner seeds.

Now prepare the stuffing. In a pan add oil, chopped onions, saute well. Then add chopped tomatoes. Saute. Add haldi, red chilli powder, pau bhaji masala, sugar, salt and saute very well. Add corn kernels, coriander leaves and mix nicely. Off the gas and add grated cheese and again mix well.

Cool the above mixture and stuff in each capsicum half as shown.

Apply little salt all over capsicum halves. Take the rawa-corn flour-rice flour mixture little by little and dab on filled capsicum to seal the opening. It will look as below.

Then heat a pan, add oil all over. Place each stuffed capsicum with back side and cover and let it cook. After 2 mins, flip over and cook. Now the opening lies at bottom. So while flipping again, carefully flipover taking care you do not open the sealed part and the filling is intact. Due to cornflour, the filling will not come out. So once the capsicums get cooked very well on both sides, you can turn off your gas and serve.

Serve with rice or chapati.

I have prepared with green capsicums, you can try this recipe for coloring ball peppers as well and see.

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