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STUFFED CAPSICUM
INGREDIENTS
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Capsicum (all of equal size) |
6 |
Haldi |
tsp. |
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Onion (of medium size and grated) |
2 |
Garam masala |
tsp. |
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Ginger (grated) |
2 tsp. |
Sugar |
tsp. |
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Red chilly powder and Salt |
1 tsp. each |
Tomato juice |
1cup |
FOR STUFFING
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Amchur |
tsp. |
Dhaniya |
tsp. |
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Jeera and Salt |
1 tsp. each |
Urad dal (white) |
cup |
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Garam masala |
tsp. |
Haldi |
tsp. |
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Ginger (grated) |
tsp. |
Ghee (For tadka) |
1 tsp. |
METHOD
Boil the dal with salt and haldi. Separate the water from dal. Warm ghee and put jeera. Add urad dal, amchur, garam masala, dhaniya and mix. Cut off the top portion of the capsicum and hollow it from inside. Stuff with urad dal and put back the cut-off portion. Heat oil in a pressure cooker. Put onion and ginger. Fry for 1 minute. Now add tomato juice, haldi, salt, red chilly powder and sugar. Fry for another minute. Put the capsicum and cover. After 1 whistle turn off the gas. After 2 minutes, release the steam and open the pressure cooker. Transfer the capsicum to a bowl, put the leftover gravy on it and serve hot.
Serves: 6 adults.
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