Stuffed Simla Mirchi

Stuffed Simla Mirchi

भरलेली सिमला मिरची

Cooked, tested and tasted by: Sandhya Ekbote

Photo Credit: Sandhya Ekbote

 

List of ingredients:

·       2 Simla mirchis (Capsicum)

·       1 Large boiled potato

·       ½ vati besan (chickpea flour)

·       Red chilly powder (to taste)

·       Haldi (Turmeric powder)

·       Pinch of Hing (Asafetida)

·       Amchur powder (to taste)

·       Salt (to taste)

·       Fine powder of dhane, jeera, souf (coriander seeds, cumin, fennel seeds)

Above: Ingredients

 Procedure:

1.    In a karahi (wok), add little oil and turn the gas on.

2.    Once the oil is hot add the besan and stir fry it till it becomes golden brown and gives out a nice aroma.

3.    Then add all the powders to it i.e. red chilly, haldi, hing, amchur powder and salt. Mix well and keep aside.

4.    In a separate bowl mash the boiled potato.  

5.    Add the mixture made in step three to the mashed potato. Mix it well and keep it aside.

6.    Wash the simla mirchis and cut them in two halves each. They should be cut along the narrow side and not the long side. This way they appear like cute bowls.

7.    Stuff them with the mixture made in step five. Keep aside.

8.    Place a flat tava (pan) on the gas and dribble a little oil on it.

9.    When it gets warm place the stuffed mirchis with the mixture side facing down.

10.  Let them cook slowly on low heat. You may even cover the tava with a lid so that the steam from the tava is well absorbed by the mirchis.

11.  Once the open end of the mirchi with potato becomes crispy and golden brown, flip them so that the other end also gets cooked.

12. You know it is well cooked when the fresh green color of simla mirchi becomes olive green and the texture becomes soft and a little wrinkled.

13.  Serve hot with rotis.

Above: Besan being roasted in little oil

Above: Changing texture and color of besan while being roasted

Above: Stuffed simla mirchis facing down and being shallow fried on a tava

 

Tip

You may garnish the potato side with a few roasted sesame seeds. This dish makes a very fancy entree for a party at home! It is one of Aai's signature recipes and always a hit!

 

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