Stuffed Capsicum

Supriya's family are from Secunderabad in the state of Andhra Pradesh. This is one of Supriya's mother's traditional recipes.

• 6 small size capsicum (you don't find small capsicums very often, so you'll have to choose them carefully)
• 1 whole onion cut finely
  
  For the Masala
  
  
• 4 large tablespoons grated coconut
• 6 cashew nuts
• 6 groundnuts
• 1 teaspoon jeera (cummin seeds)
• 3 teaspoons til (sesame seeds)

1. Wash capsicum. With small knife scoop out the centre portion of capsicum with stem. So that u have a small opening to fill.
2. Grind coconut, cashew nuts, groundnuts,jeera, til into a thick paste. It must not be too watery.
3. Now heat oil, golden brown finely cut onion add the masala and cook for 7-8 mins.
4. Leave the masala to cool.
5. After masala is cool, fill capsicums with it completely.
6. In a hollow pan, add little oil and place the capsicums to cook.
7. Cover with a lid. As each side browns, place the capsicum accordingly so that the uncooked portion browns.
8. It's very delicious and can be eaten with chapathi,