Capsicum – 4 (small)
Potatoes – 2 (medium)
Ginger – ½ inch piece
Garlic – 3 cloves
Green chillies – 2
Cheese – 2 cubes
Coriander leaves – 2 tbsp (chopped)
Oil – 4 tsp
Corn flour – ½ tsp
Salt to taste
Onions – 2 (large)
Dhaniya (coriander seeds) – 1 tsp
Jeera (cumin seeds) – 1 tsp
Saunf (fennel seeds) – ½ tsp
Lavang (cinnamon) – 2
Cinnamon bar – ½ inch piece
Khus khus – ½ tsp
Black pepper – 4
Elaichi (cardamom) – 1
2. Coarse grind the ginger-garlic-chilly into a paste.
3. Grate the cheese.
4. Along with the coriander leaves and some salt, mix the items in 1, 2 & 3. This will form the filling.
5. Add a couple of spoons of oil in a non-stick flat pan and toss the capsicum pieces in it. Keep on low flame and cook with lid on for a short while. Keep stirring them till they are semi-cooked. Keep aside to cool.
6. Stuff the potato mix into the capsicum shells and arrange on a tray or a flat pan.
7. Grind the items under gravy, all together, with some water.
8. Add 2 tsp of oil to a saucepan and when hot, pour the gravy mixture and cook well. Add salt when it is cooked half-way. Let it cook on medium flame for 5-6 minutes before adding the corn-flour that is mixed in 3-4 tsp of water. Cook for 2 more minutes before pouring the hot mixture over the stuffed capsicum.
Serve hot with rotis or puris as you please. It tastes just awesome!