Recipe: Stuffed Shimla Mirch

Check out this typical Indian spicy delight right away!


4 small sized green capsicums
4 potatoes boiled and mashed
1 cup chopped mix vegetables
3 tbsp cooking oil
3/4 tsp cumin seeds
3 cloves garlic, finely chopped
1 large onion finely chopped
1 green chilli finely chopped
1/2 tsp turmeric powder
2 tsp coriander powder
1/2 tsp cumin powder
1/2 tsp garam masala
1/2 tsp raw mango powder
Salt to taste


Wash the green capsicums well and pat dry with paper towel. Cut the top off from where the stem is attached. Deseed and set aside.
Trim bottoms very slightly (do not make a hole) so the capsicums can stand up. Put all cleaned capsicums in hot water till half done, drain and set aside.
Heat 3 tbsps of cooking oil, add the cumin seeds. Now add the green chillies and garlic and fry till done.
Add the onion and fry till soft. Then add all finely chopped mixed veggies (carrots, peas, corn, beans) and cook till soft.
Now add all the powdered spices and fry for about a minute.
Finally add the mashed potato and mix well to blend with all the spices. Cook for 2 minutes. Turn off the fire, add salt to taste and mix well.
Now stuff each capsicum fully with the mashed potato mix. Press down and top up to ensure they are well filled.
Heat 1 tbsp cooking oil in a shallow pan on a low flame. When hot add the capsicums (standing up) and fry covered till done.
Gently turn the peppers all around and fry till golden. Turn off fire.
Garnish with grated cheese on top or even paneer.