This time a tangy twist to a regular capsicum sabji , Tangy Capsicum
After reading this title I am sure you will feel tangy taste on your tongue, 😋thats happening with me right now while writing it 😜😜😜
So please guys check this out and let us know how it came out from your kitchen.
- 3-4- Boiled & mashed potatoes
- 1/2 Cup- Green Peas
- 2- Crushed Onions
- 1.5 Tsp-Ginger-Garlic Paste
- 2 Tbsp- Oil
- Pinch Of Asafoetida/ heeng
- 1 Tsp- Mustard seeds
- 1 Tsp- Fennel / saunf
- 2- Crushed Green Chillies
- 1/2 Tsp- Turmeric Powder
- 1.5 Tsp- Red Chilli Powder
- Salt to taste
- Coriander Leaves
- 2+1- Aamchur powder + salt
- 2 Tbsp- Oil for shallow frying
For this recipe we need to prepare stuffing first.So place a pan and add oil then add fennel, mustard seeds, crushed onions. Now fry onions till light brown in colour. Then add crushed green chilli & ginger-garlic paste.
Add powdered spices like red chilli, turmeric powder & salt. Add 1 tbsp of water and cook till spices releases oil.Then add green peas, when peas are tender little bit then add mashed potatoes, and mix it well.Sprinkle some coriander leaves.And keep it aside.
In a separate bowl mix aamchur powder & salt.
Take clean small capsicums, cut them from top and then clean it from inside as shown in our video.
Now coat capsicum from inside with aamchur powder, coat every capsicum like this then stuff potato filling inside capsicum.
Heat oil again and place all capsicums in it and cover it.After some time uncover it and flip every capsicums and again cover it.Cook them till capsicums gets tender.In a free more minutes tangy capsicums will be done.
Serve this with chapati, plain paratha or curd / Raita etc. Enjoyyyy 🙂